Black Bean Chicken Stew

Name: Black Bean Chicken Stew
Cuisine: China
Ingredients: ½ teaspoon sugar; 1 teaspoon oyster sauce; 1 spring onion (scallion), cut into julienne; 1 long red chilli, finely sliced; 4 red shallots, finely chopped; 250 ml (9 fl oz/1 cup) fresh chicken stock; 1 clove garlic, finely chopped; 1 tablespoon shaoxing; 2 tablespoons fermented black beans; 4 tablespoons vegetable oil; 2 teaspoons light soy sauce; 450 g (1 lb) free-range or organic chicken thigh fillets, skin on, halved

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This is one of the easiest dishes ever — by the time the sauce has reduced, the chicken is cooked. You could make this in advance and gently reheat it when you’re ready to serve.

Ingredients

450 g (1 lb) free-range or organic chicken thigh fillets, skin on, halved
2

Asia
China
Stew

Method

Soak the black beans in shaoxing for 20 minutes, and marinate the chicken pieces in half of the soy sauce for 20 minutes.

Heat a wok until smoking. Add half of the oil and, when hot, stir-fry the chicken pieces until browned, then remove from the wok.

Heat the remaining oil in the wok until just smoking, then stir-fry the black beans, shallots, chilli and garlic