Chicken with black beans, known in Chinese as Dòu Chǐ Jī Dīng (豆豉鸡丁), is one of the iconic dishes of Chinese cooking, celebrating rich flavors, aromas and textures. Popular especially in Guangdong province, it’s a great example of the skillful use of fermented ingredients, which are a cornerstone of the Chinese culinary tradition. Soybeans (大豆, dà dòu) are mentioned in Chinese records as far back as the Zhou dynasty, more than 3,000 years ago.
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This is a slightly simplified version of a wonderful dish from the Hunan city of Liuyang, famous for its fermented black beans since the late Ming dynasty. The beans were so good that many government officials bought them as gifts for family and friends. These small soybeans, fermented with salt, have a deep, savory flavor with notes of umami that perfectly complement the delicacy of chicken. Douchi have been used in Chinese cooking for centuries as a natural seasoning and the base of many sauces. Their unique flavor develops through fermentation, which turns simple ingredients into a complex delicacy. Rinse and soak them briefly before use.
The chicken is simply stir-fried, so it stays juicy. The seasoning is the same as in the original recipe – feel free to leave out the chilies if you prefer. Fermented black beans (douchi) are one of the boldest seasonings there is, especially paired with chilies, and they give the dish a wonderfully salty, umami flavor.
Cooking Tips
Chicken with black beans is perfect with a bowl of plain steamed rice.
Whole black beans are best, but you can also use black bean sauce.
Chicken thighs instead of breast keep the meat moist and juicy.
Marinating gives the meat wonderful flavor and texture.
Fermented black beans are salty, so hold off on adding soy sauce and only add it after tasting.
Chicken with Black Beans (Dòu Chǐ Jī Dīng 豆豉鸡丁)
Ingredients
- 400 g boneless chicken thighs about 14 oz
- 1 small green bell pepper or ½ red and ½ green
- 3 tbsp neutral oil
- 3 cloves garlic peeled and chopped
- 1 inch ginger 3 cm, peeled and chopped
- 2 tbsp fermented black beans (douchi) rinsed
- 2 chilies chopped, to taste
- 2 scallions green parts, finely sliced
- 1 tsp toasted sesame oil
Marinade
- 1 tbsp Shaoxing rice wine
- ¼ tsp salt
- 1½ tsp cornstarch or potato starch
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
Instructions
- Cut the chicken into ½–¾-inch (1–2 cm) cubes and put them in a bowl. Mix the marinade ingredients, add them to the chicken and mix well.
- Cut the pepper(s) into small squares about the size of the chicken pieces.
- Heat a wok over high heat, add 1 tablespoon oil, then the peppers. Stir-fry until hot and slightly softened but still crisp. Remove and set aside.
- Reheat the wok over high heat. Add the remaining oil, swirl it around, add the marinated chicken and stir-fry, separating the pieces as you go. When they separate and start to turn pale, add the garlic and ginger and stir.
- Stir-fry until the garlic and ginger are fragrant. Add the black beans and stir a few times until you can smell them. Add the chilies and return the peppers to the wok. Keep stir-frying until the chicken is cooked through. Season with salt to taste. Stir in the scallions and, off the heat, the sesame oil. Serve with rice.