Braised Chicken with Black Bean Sauce Recipe

By
Chichi Wang
Chichi Wang: Contributing Writer at Serious Eats
Chichi Wang

Chichi Wang wrote a variety of columns for Serious Eats including The Butcher's Cuts, in addition to other stories. Born in Shanghai and raised in New Mexico, Chichi took her degree in philosophy but decided that writing about food would be more fun than writing about Plato.

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Updated May 15, 2019
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Chichi Wang

Note:Dried fermented black beans can be found in the dried goods sections of most Asian markets.

Recipe Details

Braised Chicken with Black Bean Sauce Recipe

Active15 mins
Total45 mins
Serves4 to 5 servings

华体会应用下载

  • 6largecloves garlic, peeled

  • 1/4cupdried fermented black beans(see note)

  • 3poundschicken parts(from about one 4-pound chicken), cut into 2-inch segments with a cleaver or heavy knife

  • 1/4cupcornstarch

  • 1quart蔬菜,可以ola, orpeanut oil

  • 1/2cupChinese rice wine

  • 2cupslow-sodiumhomemade or store-boughtchicken broth

  • 3jalapeños, sliced, or a few dried red chile peppers

  • Kosher salt

  • 1/4cuproughly chopped cilantro leaves

  • 6scallions, sliced

Directions

  1. Mince garlic and fermented black beans together, until you have a mashed-up combination of the two.

  2. 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.

  3. 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.

  4. 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.

This Recipe Appears In

Nutrition Facts(per serving)
683 Calories
47g Fat
19g Carbs
40g Protein
×
Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 683
% Daily Value*
Total Fat47g 60%
Saturated Fat 12g 58%
Cholesterol175mg 58%
Sodium704mg 31%
Total Carbohydrate19g 7%
Dietary Fiber 2g 9%
Total Sugars 1g
Protein40g
Vitamin C 15mg 74%
Calcium 73mg 6%
Iron 4mg 22%
Potassium 725mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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