Chicken with Black Beans (Dòu Chǐ Jī Dīng 豆豉鸡丁)
Fermented black beans give this quick and easy Chinese chicken stir-fry its own unique, deeply savory flavor.
Servings: 2
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.
Notes
Fermented black beans are salty, so taste before adding any extra salt or soy sauce.
Whole black beans give the best result, but black bean sauce works in a pinch. Find douchi at Asian grocery stores or online.