Black Bean Chicken

Published on November 26, 2013


This is a slightly simplified version of a delicious dish from the Hunanese firework producing city of Liuyang. In the original, the chicken is deep-fried; here, it is simply stir-fried, so it keeps it succulent mouth feel. Serve this with two or three vegetable dishes and rice and it will be enough for four people. You could use chicken breast instead if you prefer.


  1. 2 Boneless Chicken Thighs (225g)
  2. 1 Smallish Green Pepper Or 1/2 Each Red And Green Pepper
  3. 3 Tablespoons Cooking Oil
  4. 3 Garlic Cloves Peeled And Sliced
  5. An Equivalent Amount Of Ginger Peeled And Sliced
  6. 1 Tablespoon Sesame Oil
  7. 2 Tablespoons Fermented Black Beans Rinsed And Drained
  8. 1-2 Tablespoons Ground Chillies To Taste
  9. Salt
  10. 2 Tablespoons Finely Sliced Spring

  11. For The Marinade:
  12. 1 Tablespoon Shaoxing Wine
  13. 1/4 Tablespoon Salt
  14. 1 1/2 Tablespoon Potato Flour
  15. 1 Tablespoon Light Soy Sauce
  16. 1 Tablespoon Dark Soy Sauce


4 People


Cut the chicken into 1-2 cm cubes and put into a bowl. Stir together and marinade ingredients, add to the chicken mix well.

Cut the pepper(s) into small squares to match the chicken. Heat a wok over a high flame, add 1 tablespoon of the oil, then the peppers and stir-fry until hot and slightly cooked, but still crisp. Remove and set aside. Reheat the wok over a high flame. Add the remainder of t he oil, swirl it around, then tip in the marinated chicken and stir-fry to separate pieces. When they have separated and are starting to become pale, add the garlic and ginger and stir-fry until they smell delicious. Add the black beans and stir a few times until you can smell them. Then add the ground chillies and return the peppers to the wok. Continue to stir-fry until the chicken is just cooked through and everything is sizzling delicious, seasoning with salt to taste. Then stir in the spring onions and, off the heat, the sesame oil. Serve.

Final Notes

This recipe for ‘Black Bean Chicken’ has been taken from: Every Grain of Rice by Fuchsia Dunlop