Name: Black Bean Sauce Chicken
Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 2½ tablespoons oil; 2 tablespoons water; 1 teaspoon cornstarch; 1 tablespoon Chinese rice wine or sherry; 8 oz (250 g) skinless, boneless chicken breast, cut into bite-sized cubes; 3 dashes white pepper; 1 red finger-length chili, deseeded and cut into pieces; ½ small onion, quartered Salt to taste; 2 tablespoons fermented black beans (douchi), rinsed and coarsely chopped; ½ small red bell pepper, deseeded and cut into pieces; One 1 in (2.5 cm) piece fresh ginger, peeled and sliced into thin pieces; 3 cloves garlic, finely minced; 1 tablespoon sugar; ¼ teaspoon sesame oil; 2 teaspoons soy sauce; ½ small green bell pepper, deseeded and cut into pieces

Preparation info

Serves
2
as a main dish with rice

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

When I was pursuing my Masters degree in the Midwest, Black Bean Sauce Chicken was my absolutely favorite comfort dish to prepare. It was also one of the most requested meals during weekend potluck parties. My Venezuelan friends loved this dish so much that they created a nickname for it: Chicken with Chinese Flies (“flies” because of the black color and somewhat fly-ish appearance of Chinese fermented black beans). They would pick the preserved black beans out, savorin

Ingredients

Asia
China
Main course

Method

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