Yen Can Cook ~ Chicken Stir Fry in Black Bean Sauce
A simple chicken stir fry with savoury fermented black soybean (Douchi), great to pair with steamed rice. Douchi is made by fermenting and salting black soybeans, the process turns the beans soft, and mostly semi-dry. The Douchi The smell of the Douchi is sharp, pungent and it tastes salty, it is widely used in Chinese cuisine.
Ingredients (Serve: 3-4)
12 chicken wings/1-1.2kgs of chicken, cut into chunks
1.5 tablespoons fermented black bean, rinse to remove dirt
5 cloves garlic, minced
3 stalks spring onion, cut to 1.5 inch sections
1/2 red onion, sliced
1 tablespoon Chinese cooking wine
1/2 tablespoon soy sauce
1 teaspoon sugar
Cooking oil
Marinade
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/4 teaspoon dark soy sauce
1 tablespoon Chinese cooking wine
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon cooking oil
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Step 1: In a bowl, add in the all the ingredients of marinade EXCEPT cooking oil, mix until well combined. Add in chicken, rub the marinade on the chicken evenly. Pour in the cooking oil and mix to combine. Marinate for 15 -20 minutes.
Step 2: Heat oil in a frying pan or wok, pan fry the marinated chicken (Step 1) until browned on both side and fully cooked. Dish up and set aside.
Step 3: Add some oil into the same pan/wok, saute the minced garlic, fermented black bean and sliced onion with low heat until fragrant and the minced garlic has slightly browned.
Step 4: Add back the pan fried chicken, stir to mix with the aromatic, drizzle the Chinese cooking wine around the edge of the wok. Cover the lid and let it cook with high heat for 30-40 seconds.
Step 5: Open the lid, add in soy sauce, sugar and spring onion, stir to combine for 20 seconds.
Step 6: Serve.
HAPPY COOKING! #stayhealthy #staysafe
Yum! I used to love this dish a lot! But it has been some time I could not find Lee Kum Kee black bean sauce which was my usual brand. I also added slices of bittergourd when I cooked this dish.
PH, I think you misunderstanding the fermented bean sauce and the fermented black bean that I used in this recipe. 😛
I only use those black colour beans and not the fermented bean sauce/paste in jar. ^__^
What type of fermented black beans did you use…that needs to be washed? I thought you just spoon it out of a bottle and use. The dish looks tasty and should go well with porridge too.
Kris, I think you misunderstanding like PH. 😛
I only use those black colour beans in this recipe and not the fermented bean sauce/paste in jar. ^__^
Wow, this recipe for chicken stir fry with fermented black soybean got my taste buds dancing! Rice is definitely the perfect partner for this dish.
I love how you explained the process of making the fermented black soybeans, it’s fascinating how they turn soft and semi-dry. And let’s not forget about the smell… sharp and pungent, right? It’s amazing how such ingredients can bring so much flavour to Chinese cuisine.
Now, let’s talk about those juicy chicken wings! The marinade sounds absolutely delicious, especially with oyster sauce, soy sauce, and a touch of dark soy sauce for that rich colour. Yum!
The step-by-step instructions are super clear and easy to follow. I can almost imagine myself in the kitchen, sizzling away with excitement! And that moment when you add the spring onions at the end, it’s like the grand finale of flavours!
Tekkaus, thank you for your comment.
ini restoran standard!
KY, still have room of improvement.