Chicken with Black Beans
- Low carb
This is a favourite Hong Kong dish, in restaurants and in the home. Unlike the more familiar sauce made of crushed fermented black beans, the black beans in this dish (buy them at a Chinese or Southeast Asian grocery store) are steamed first and remain plump and juicy after sautéing with the chicken. For a real Chinese presentation, cut the chicken into regular serving pieces, then halve the legs, thighs and breasts and separate the two joints of the wing from the drumette.
Ingredients
- 1 small chicken (about 3 lb/1.5 kg)
- 2 tbsp (30 mL) Chinese rice wine, sake or dry sherry
- 1 tbsp (15 mL) grated gingerroot
- 2 tbsp (30 mL) light soy sauce
- 3 tbsp (45 mL) fermented black beans
- 1 tbsp (15 mL) rendered chicken fat or margarine
- 4 green onions
- 2 red or yellow hot peppers
- 1 sweet green pepper
- 3 cups (750 mL) vegetable oil
- 2 cloves garlic, minced
- 1/2 cup (125 mL) chicken stock
Preparation
Cut chicken into pieces. Mix half of the wine with ginger; squeeze juice through cheesecloth or paper towel into large bowl and discard ginger. Mix in chicken and soy sauce; marinate for 30 minutes to 1 hour at room temperature.
Meanwhile, rinse beans under cold water; place in small heatproof bowl with chicken fat and remaining wine. Place steamer rack or basket in wok or pan large enough to hold bowl. Pour in enough water to come 1-½ inches (4 cm) up side of wok; cover and bring to boil. Place heatproof bowl on rack; cover and steam over high heat for 12 minutes. Let cool.
Mince white parts of green onions; cut green parts into 1-inch (2.5 cm) pieces. Halve hot peppers crosswise; using narrow knife, remove seeds without breaking peppers. Cut into thin rings. Cut sweet pepper into 1-½-inch (4 cm) pieces.
In wok or skillet, heat oil over medium-high heat; fry chicken, moving pieces around often to brown evenly, until no longer pink in centre, about 10 minutes. Using slotted spoon, transfer chicken to paper towel–lined plate.
Pour out all but 2 tbsp (30 mL) of the oil from pan; increase heat to high. Add white parts of onions, garlic and peppers; stir-fry until fragrant, about 30 seconds. Add black bean mixture; stir-fry until liquid evaporates, 30 seconds to 1 minute. Add chicken; stir fry for 1 minute. Add stock and green parts of onions; stir-fry until half of the liquid remains, about 2 minutes.
Tip: You can skip steaming the beans and substitute black bean sauce from the jar (available at supermarkets) for the fermented black beans.
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