Black Bean Chicken Stew

Preparation info
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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


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