In my last recipe I had mentioned that I’ve tried my hand in quite a bit of Chinese recipes lately. So after the Prawns with Sweet and Sour Chili sauce turned out well, I wanted to try another Chinese recipe. And the next one on my list was Chicken in Black Bean Sauce. I wouldn’t say I’ve tried this dish at restaurants quite often, but it’s a good try once in a while. This dish is not spicy and has a unique flavor.
Talking about black beans, it wasn’t a familiar ingredient to me a few years ago. Red kidney beans was the one I was more familiar with. It’s interesting to note that there are around 40,000 bean varieties in the world, but only a fraction are fit for human consumption. Wow…40,000! That’s quite a lot!
I used the Black Bean sauce (available at supermarkets) for this recipe but I also added some black beans into it in order to add some nice color contrast to the dish and also to make the recipe obvious. The dish has a light yellowish brown color with some green and black in it. The color of the dish is always something which attracts my attention and this one is definitely appealing!
Do you also think the color of the dish makes a difference in your thought bubbles for food? Would love to hear your comments on it 🙂
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Chicken – 800 g, sliced into long pieces
Vegetable oil – 2 tablespoons
Black Bean – Around half cup
Green Onion – A few stems cut into 1 cm long piece (around half a small bowl)
Chicken Stock – 1 cube, mixed with 1/4th cup hot water. Alternatively, you can also use
Garlic – 4 to 5 cloves, chopped
Ginger – Around 1 tablespoon, grated
Black Bean Sauce – 3 to 4 tablespoons
Shallots – 5 to 5, diced into cubes
Cornstarch or Cornflour – 2 tablespoons, mixed with 1/4th cup of water
Pepper – Ground, 1 to 2 teaspoons
Sugar – 2 teaspoons
Salt – to taste
Step 1: Add the grated ginger and sugar to the chicken and mix well. Keep aside.
Step 2: Boil the black beans for few minutes until they are soft but not mushy. Keep aside.
Step 3: Heat oil in a U shaped pan or wok. Add the garlic and onion and fry for 1 to 2 minutes.
Step 4: Mix the cornstarch/cornflour mixture and black bean sauce together and add them along with the black beans.
Step 5: Add the chicken and cook for another 2 to 3 minutes and mix until you have the desired consistency. Add the chicken stock.
Step 6: Add the green onion, toss well for around 30 seconds. Taste for salt. Transfer to a serving dish. Serve hot with rice or noodles.