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.
- 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.