Black Bean Chicken Stew

Preparation info

    • Difficulty


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.


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


    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 until fragrant. Add the stock, remaining soy sauce, oyster sauce, sugar and chicken pieces, and cook over high heat until the sauce reduces enough to coat the chicken. Spoon into a bowl and sprinkle with the spring onion to serve.