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Black Bean Sauce Chicken

   
Chilli, Shallots, Fermented Black Beans, Ginger

Chilli, Shallots, Fermented Black Beans, Ginger

Black Bean Sauce Chicken Recipe

Use the thigh cut for a more tenderly cooked chicken. This dish goes well with steamed rice.

Serves: 2-3

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients

  • 200g boneless chicken fillets cut to bite-sized pieces
  • 1 tbsp cooking oil
  • 1/2 red or yellow bell pepper de-seeded and cut to bite-sized wedges
  • 1/2 green bell pepper de-seeded and cut to bite-sized wedges
  • corn starch solution 1/2 tbsp corn starch dissolved in 1 tbsp water

(A) Marinade

  • 1/2 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1/2 tsp sesame oil
  • 1 tsp Chinese wine (Shao Hsing or Hua Tiao)
  • 1 tsp corn starch

(B) Aromatics

  • 2 tsp dried fermented black beans rinsed, patted dry & mashed slightly with a fork
  • 3 cloves garlic peeled and finely chopped
  • 2 shallots peeled and finely chopped
  • 3 slices ginger finely chopped
  • 2 chilli padi thinly sliced; to taste

(C) Sauce (mix well in a small bowl)

  •  1/4 cup water
  • 1 tsp oyster sauce
  • 1 tsp hot bean sauce/la dou ban jiang (辣豆瓣酱) optional
  • 1/2 tsp sugar

Directions

  1. Combine chicken with marinade (A) for at least 15 minutes.
  2. In a wok, heat oil and stir fry bell pepper wedges until cooked, about 2 minutes.  Set aside on a plate.
  3. Using the remaining oil in the wok, stir fry aromatics (B) about 30 seconds.
  4. Add chicken pieces and stir fry until the surface is cooked, about 2 minutes.
  5. Add sauce (C), mix well, cover the lid and simmer for about 3 minutes.
  6. Thicken the sauce with cornstarch solution. Return and stir in cooked bell peppers to coat evenly in the sauce.
                                           

Leave a Comment





28 Responses to “Black Bean Sauce Chicken”

  1. Happy Penguin — November 22, 2011 @ 5:55 pm

    Hi

    The dish looks yummy, I would like to try out this weekend.
    May I know where can I purchase dried fermented black beans & la dou ban jiang ? From NTUC? Can email me the picture of the bottle if you dun mind?
    Can recommend me the brand you using?
    Thanks :)

    Reply

  2. Linus — November 23, 2011 @ 3:05 am

    If using LKK spicy black beans sauce, can i omit using the fermented black beans?

    Seems a great recipe btw. Tried your black bean yong tau foo and it was fantastic.

    Reply

    • wiffy replied: — November 23rd, 2011 @ 2:12 pm

      The LKK spicy bean sauce is an instant sauce, so I think if you are using that, you probably don’t need most of the listed ingredients in this recipe. Thanks for trying out the ytf recipe, glad you like it.

      Reply

  3. Irene — July 4, 2012 @ 6:43 pm

    I just love your blog!

    Reply

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