Chicken in Black Bean Sauce

Name: Chicken in Black Bean Sauce
Cuisine: Chinese
Ingredients: 2 teaspoons Shaoxing wine or medium-dry sherry; 1 tablespoon thin soy sauce; 1½ teaspoons cornstarch dissolved in 4 tablespoons water; 4 large scallions, cut into 2-inch sections, white and green parts separated; 1 chicken, 2¼—2½ pounds, cleaned, chopped through skin and bones into 1-inch pieces; 15-20 garlic cloves; Salt to taste; 1 tablespoon Shaoxing wine or medium-dry sherry; ½ teaspoon salt; 1 medium-sized green pepper, seeded and roughly chopped; 4 tablespoons vegetable oil; 3-3½ tablespoons preserved black beans, 2 tablespoons mashed and 1 tablespoon left whole; ½ teaspoon sugar

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

The Chinese love to suck chicken bones, and they often chop the bird into fairly small pieces, either before or after cooking it. When stir-fried with black beans and lots of garlic, the chicken pieces are scrumptious.

Ingredients

1 chicken, 2¼—2½ pounds, cleaned, chopped through skin and bones into 1-inch pieces
4 tablespoons

Asia
China
Starter

Method

Marinate the chicken. Add the salt, sugar, soy sauce, pepper, and wine or sherry to the chicken and mix thoroughly. Leave to stand for about 30 minutes. Separate the white breast pieces from the rest.
Heat the wok over a high heat until smoke rises. Add ½ tablespoon of t