Stir-Fried Chicken in Black Bean Sauce 豉椒雞球
I used boneless chicken legs for this recipe, but you can use any part of the chicken, with bone or without.This dish is typically made with both green and red bell peppers. I prefer the taste of red peppers, so I just used those. If you don’t like bell peppers, you can also use mushrooms.You can add fresh or dried chilis to make it spicy.
Approximate cost (CAD) $6
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
Ingredients for marinade:
- 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
Ingredients for slurry:
- 1 tsp Corn starch
- 1 tsp Light soy sauce
- ½ tsp Dark soy sauce
- 1 tsp Sugar
- 100 ml Water
Instructions
- Wash and soak 20g fermented black beans for 5 minutes
- Cut chicken into bite size pieces
mine are approx. 3cm or 1” pieces 
- 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
- Add 1 tsp oil to the chicken and mix well. Set aside for 10 minutes
- Cut onion and bell pepper into wedges. Cut chili pepper into desired size
- Roughly cut 8 cloves of garlic
- 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
- 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
- Heat wok using high heat. Add 2 tbsp oil
- Add chicken, arrange in single layer and leave for 1 minute or until browned
- Flip the chicken pieces over and cook for another minute or until browned and remove from the wok. Leave the oil
- Add onions to the wok, stir-fry for 1 minute and shift to one side
- Add smashed garlic and fermented black beans to the empty space and stir-fry for 1 minute
- Add peppers, chilis and 1 tsp Shaoxing wine
- Stir-fry everything until mixed
- 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
- Stir the slurry and pour it slowly over the chicken while continuously stirring until the sauce has thickened
- Taste test and make adjustments if necessary
- Serve