Chicken in Black-Bean Sauce


Preparation info
  • It would serve


    as a main course
    • Difficulty


Appears in

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.


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



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.