Stir-Fried Chicken in Black Bean Sauce 豉椒雞球

🧂 Ingredients

• 450 g Chicken meat

  (approx. 600 g if using bone-in chicken)
• 1 Medium onion

  , cut into wedges
• ½ Bell pepper

  (any colour), cut into wedges
• 1 Chili pepper

  (optional)
• 8 cloves Garlic

  , smashed
• 15 g Fermented black beans
• 1 tsp Shaoxing wine
• 2 tbsp Oil
• 1 tsp Oyster sauce
• 1 tsp Light soy sauce
• ½ tsp Sugar
• 1 tsp Corn starch
• 5 g Fermented black beans

  , whole
• 1 tsp Oil
• 1 tsp Corn starch
• 1 tsp Light soy sauce
• ½ tsp Dark soy sauce
• 1 tsp Sugar
• 100 ml Water

Instructions

• 1 Wash and soak 20g fermented black beans for 5 minutes
• 2 Cut chicken into bite size pieces mine are approx. 3cm or 1” pieces
• 3 Marinate the chicken with 1 tsp oyster sauce, 1 tsp light soy sauce, ½ tsp
  sugar, 1 tsp corn starch and 5g fermented black beans. Mix well
• 4 Add 1 tsp oil to the chicken and mix well. Set aside for 10 minutes
• 5 Cut onion and bell pepper into wedges. Cut chili pepper into desired size
• 6 Roughly cut 8 cloves of garlic
• 7 Lay garlic and remaining black beans on a cutting board, put a piece of plastic
  wrap over it and mash with a rubber mallet or the bottom of your cleaver/knife.
  Alternatively, use a mortar and pestle. Place into a bowl
• 8 Prepare slurry by combining 1 tsp corn starch, 1 tsp light soy sauce, ½ tsp dark
  soy sauce, 1 tsp sugar and 100ml water. Mix well and set aside
• 9 Heat wok using high heat. Add 2 tbsp oil
• 10 Add chicken, arrange in single layer and leave for 1 minute or until browned
• 11 Flip the chicken pieces over and cook for another minute or until browned and
  remove from the wok. Leave the oil
• 12 Add onions to the wok, stir-fry for 1 minute and shift to one side
• 13 Add smashed garlic and fermented black beans to the empty space and stir-fry for
  1 minute
• 14 Add peppers, chilis and 1 tsp Shaoxing wine
• 15 Stir-fry everything until mixed
• 16 Add the chicken back into the wok. Stir-fry together until chicken if fully
  cooked. Will take approx. 3-5 minutes depending on the size of the chicken
• 17 Stir the slurry and pour it slowly over the chicken while continuously stirring
  until the sauce has thickened
• 18 Taste test and make adjustments if necessary
• 19 Serve

Nutrition Info