Chicken and Black Bean Stir-Fry
Easy, fail-proof, step-by-step guide to one of the Chinese classic stir-fry dish: chicken and black bean stir fry. And customize it to work with the ingredients you have.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram skinless boneless chicken breast, thinly sliced
- 2 teaspoon cornstarch
- 2 teaspoon light soy sauce (Note 1)
- 2 teaspoon sesame oil
- 1 tablespoon Shaoxing wine (Note 2)
- 2 tablespoon oil
- 1/2 onion, sliced
- 8-10 dried red chilies
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 tablespoon fermented black beans, soaked in water until fluffy, drained (Note 3)
- 1 tablespoon dark soy sauce
- 1-2 stalks celery, sliced diagonally, about 1/2 inch thick slices
- 1 red bell pepper, seeded and thinly sliced
- 1/3 cup chicken stock
- salt, to taste
- 2-3 scallions, thinly sliced
Instructions
- 1
Marinade the chicken: Combine chicken with cornstarch, light soy sauce, sesame oil, and Shaoxing in a mixing bowl. Set aside for 15 minutes.
- 2
Cooking the dish: Heat oil in a wok on medium-high heat, sauté onion and red chilies, cook until onion starts to wilt.
- 3
Add chicken, spread evenly into a layer and let it cook undisturbed for 1 minute. Then stir and cook for another minute.
- 4
Add garlic, ginger, fermented black soy bean, and dark soy sauce. Mix well. Cook for 30 seconds.
- 5
Add celery, bell pepper, and chicken stock. Mix well. Cover the wok and let it cook for 2 minutes.
- 6
Open the lid and add salt as needed.
- 7
Turn off heat. Garnish with thinly sliced scallions and serve immediately with some steamed white rice.