Recipe- Know Tips for Making Chicken in Black Bean Sauce

Lifestyle: lifestyle: Chicken in Black Bean Sauce is a delicious and simple dish to make at home, bringing restaurant-style Chinese stir-fry to your table. Packed with garlic, bell peppers, and bean sprouts, this dish combines the delicious flavors of fermented black beans with tender chicken, making for a meal that is both satisfying and quick to prepare. A complete and enjoyable enjoyable Serve it with steamed rice or noodles for a great dinner experience. Chicken in Black Bean Sauce, Black Bean Chicken Recipe, Chinese Black Bean Chicken, Homemade Chicken Stir-Fry, Easy Chinese

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Material

For the Chicken Marinade:

1 pound (450 g) boneless, skinless chicken breasts or thighs, thinly sliced

2 tbsp soya sauce

1 tablespoon cornstarch

1 tablespoon rice wine or dry sherry

1 tsp sesame oil

For the Black Bean Sauce:

2 tablespoons fermented black beans, washed and mashed

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)

1/4 cup (60 ml) chicken broth or water

For the stir-fry:

2 tbsp vegetable oil

1 red capsicum, finely chopped

1 green capsicum, finely chopped

1 medium onion, chopped

2 cloves garlic, chopped

1 teaspoon ginger, chopped

2 green onions, chopped (optional)

To serve:

Steamed rice or noodles

Preparation and Cooking Time

Total time: about 30-35 minutes

Preparation time: 15-20 minutes

Cooking time: 15 minutes

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Method

– In a large bowl, combine soy sauce, cornstarch, rice wine, and sesame oil.

– Add the shredded chicken to the bowl, stirring to coat evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients.

– In a small bowl, take one teaspoon spoonMash fermented black beans.

-Add soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar and chicken broth to the mashed beans. Stir until well combined.

– In a separate bowl, mix the cornstarch and water to make a slurry. Set aside.

– Heat vegetable oil in a large skillet or wok over medium-high heat.

-Add bell peppers and onions to the skillet. Saute for about 3-4 minutes until they begin to soften.

– Add chopped garlic and ginger, and sauté for 30 seconds until fragrant.

– Add the marinated chicken to the wok. Saute for 4-5 minutes until the chicken is cooked through and no longer pink.

– Pour the prepared black bean sauce over the chicken and vegetables. Stir to combine well.

-Add the cornstarch slurry to the skillet, stirring constantly until the sauce thickens and coats the chicken and vegetables evenly.

– Marinate the chicken in the black bean sauce and put it in a serving dish.

Sprinkle with chopped green onions if desired.

-Serve hot with boiled rice or noodles.