Braised Chicken in Black Bean Sauce

Dau See Gai

Preparation info
    • Difficulty


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.



  1. 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