Name: Chicken in Black-Bean Sauce (豆鼓鷄)
Yield: It would serve 4 as a main course
Cuisine: Chinese
Ingredients: 1 large onion, cut into 1-inch squares; 2 large cloves garlic, coarsely chopped; 2 quarter -sized slices peeled ginger, minced; 2 medium green peppers, cut into 1-inch squares; 2 tablespoons fermented black beans, rinsed and chopped coarsely; 1½ tablespoons cornstarch dissolved in 3 tablespoons water; ½ teaspoon salt; 4 tablespoons oil; 2 tablespoons dry sherry; 2 tablespoons dark soy sauce; 1 tablespoon sesame oil; 1 cup water; 1 teaspoon sugar

Preparation info

It would serve
4
as a main course

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a darkly glazed dish of succulent chicken and crisp vegetables, with a hearty taste of garlic and black beans with rice and a vegetable such as Stir-fried Green Peas or Lima Beans.

Ingredients

1 fryer or broiler, about 2½ pounds, cut through the bones into 1-inch pieces
1 large onion, cut

Method

Preparations

Put the cut-up chicken on your working platter with the onions, peppers, ginger, black beans, and garlic, all in separate piles. Mix the seasonings; dissolve the cornstarch in a separate bowl; have the sesame oil nearby. All this may be done hours ahead of time. Cover and refrigerate the chicken and vegetables. Bring to room temperature before stir-frying.