Braised Chicken in Black Bean Sauce

Name: Braised Chicken in Black Bean Sauce
Cuisine: China
Ingredients: 3 tablespoons white wine; 1 tablespoon dark soy sauce; Sprigs of fresh coriander (for a garnish); ¾ cup Chicken Broth, or more; 5 cups plus 2 tablespoons peanut oil; 3½ tablespoons water chestnut powder; 5 tablespoons fermented black beans, washed several times to remove salt, and drained well; 4–6 garlic cloves, peeled; 2½ tablespoons oyster sauce; ½ teaspoon salt; 1½ teaspoons sugar; 1 (3½-pound) chicken, freshly killed, cut into larger than bite-size pieces, washed well, with bones, fat, and membranes removed, drained, and dried thoroughly

Dau See Gai

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This dish is justly famous in Canton. There is not a chef who does not fancy himself the best at preparing it. The combination of fresh chicken and pungent black beans and garlic is irresistible.

Ingredients

1 (3½-pound) chicken, freshly killed, cut into larger than bite-size pieces, washed well, with bones, fat, and membranes removed, drained, and dried thoroughly
3½

Asia
China
Cantonese
Guangdong Province
Main course

Method

Coat the chicken pieces with the water chestnut powder. In wok over high heat, heat 5 cups of the peanut oil to 375°F., until the oil smokes. Deep-fry the chicken pieces by lowering them into the oil with a Chinese strainer. Fry 45 seconds to 1 minute, or until the red blush is