This recipe appears in:Chichi's Chinese: Chicken in Black Bean Sauce
Note: Dried fermented black beans can be found in the dried goods sections of most Asian markets.
About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.
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- 6 large cloves garlic, peeled
- 1/4 cup dried fermented black beans (see note above)
- 3 pounds chicken parts (from about one 4-pound chicken), cut into 2-inch segments with a cleaver or heavy knife
- 1/4 cup cornstarch
- 1 quart vegetable, canola, or peanut oil
- 1/2 cup chinese rice wine
- 2 cups low-sodium homemade or store-bought chicken broth
- 3 jalapeños, sliced, or a few dried red chili peppers
- Kosher salt
- 1/4 cup roughly chopped cilantro leaves
- 6 scallions, sliced
Mince garlic and fermented black beans together, until you have a mashed-up combination of the two.
Preheat the oil in a wok, Dutch oven, or deep fryer 350°F. Dredge the chicken in the cornstarch. Deep fry chicken until golden brown, about 3 minutes. Remove the chicken with a slotted strainer. Strain and oil and reserve for another use.
Heat 1 tablespoon of used oil in a large wok or 12-inch skillet over high heat until smoking. Stir-fry the garlic and black bean mixture in the oil until fragrant, about 30 seconds. Add the pieces of chicken and continue to stir-fry until the pieces are all evenly coated, about 30 seconds longer.
Add rice wine and stock. Add chilies if using. Bring to a boil, reduce to a simmer, then cover and cook until chicken is cooked through, about 30 minutes. Remove chicken and set aside. Increase heat to high and cook without a lid until sauce is reduced to about 1/2 cup. Season sauce to taste with salt, pour sauce over chicken, garnish with scallions or cilantro, and serve immediately.