Pai-Ngapi Shan-Style Black Bean Chicken

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Soe Burmese Boiler
House Food Hall

Make the soy bean paste the day before you plan on cooking this dish, or at least a few hours in advance. Put the fermented black soy beans into a food processor or blender with the onion, garlic, sugar and salt and add 50ml water. Blend until you have a thick, smoothish paste. Scrape into a bowl and mix in the sesame seeds, then refrigerate for a few hours or preferably overnight to allow the flavours to meld.

When you are ready to make the dish, dust the chicken pieces with the potato starch. Heat the oil in a wok and fry the chicken for four to five minutes on medium-high heat, until golden. Remove the chicken to a plate, then add the garlic and onions to the wok and sauté for three minutes. Stir through the bean paste and return the chicken to the pan. Add the soy sauce and stir fry over medium-high heat for five minutes until the chicken is cooked through and the sauce is unctuous and glossy - if it looks too dry add a splash of water. Serve with rice or noodles.

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Ingredients

For the Soy Bean Paste

  • 4 tablespoons fermented black beans
  • ¼ small onion, chopped
  • 2 cloves garlic
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon sesame seeds

For the Black Bean Chicken

  • 1 kg chicken breast cut into bite-size pieces
  • 2 tablespoons potato starch
  • 4 tablespoons oil
  • 6 cloves garlic, chopped
  • 2 medium onions, finely sliced
  • 1 tablespoon dark soy sauce

Make the soy bean paste the day before you plan on cooking this dish, or at least a few hours in advance. Put the fermented black soy beans into a food processor or blender with the onion, garlic, sugar and salt and add 50ml water. Blend until you have a thick, smoothish paste. Scrape into a bowl and mix in the sesame seeds, then refrigerate for a few hours or preferably overnight to allow the flavours to meld.

When you are ready to make the dish, dust the chicken pieces with the potato starch. Heat the oil in a wok and fry the chicken for four to five minutes on medium-high heat, until golden. Remove the chicken to a plate, then add the garlic and onions to the wok and sauté for three minutes. Stir through the bean paste and return the chicken to the pan. Add the soy sauce and stir fry over medium-high heat for five minutes until the chicken is cooked through and the sauce is unctuous and glossy - if it looks too dry add a splash of water. Serve with rice or noodles.

Read more