Chicken with Black Bean Sauce (豉汁爆鸡球)

Method4 steps · about 25 min

1. 1

   Step 1: Mix the 10 oz cubed chicken with the 1 tbsp marinade Shaoxing wine, 2 tsp marinade cornstarch and ¼ tsp marinade salt. Refrigerate while preparing the sauce and vegetables.

   Uses 10 oz boneless chicken breast, cut into ⅔-inch cubes · 1 tbsp Shaoxing wine, for the marinade · 2 tsp cornstarch, for the marinade · ¼ tsp salt, for the marinade

2. 2

   Step 2: Mix the 2 tbsp ready fermented black bean sauce, separate 1 tbsp sauce Shaoxing wine, 1 tbsp oyster sauce, optional ½ tsp dark soy sauce, 1 tbsp water, 1 tsp sugar, ⅛ tsp black pepper and ½ tsp sauce cornstarch thoroughly. This route uses ready black bean sauce, rather than unseasoned fermented beans.

   Uses 2 tbsp ready fermented black bean sauce · 1 tbsp Shaoxing wine, for the sauce · 1 tbsp oyster sauce · ½ tsp dark soy sauce (optional) · 1 tbsp water · 1 tsp sugar · ⅛ tsp ground black pepper · ½ tsp cornstarch, for the sauce

3. 3

   Step 3: Heat 1 tbsp of the peanut oil in a large skillet over medium-high heat. Spread all the marinated chicken from step 1 without overlapping. Leave it undisturbed for about 30 seconds, then separate the pieces and continue until the bottoms turn lightly golden. Turn and stir until the actual chicken centers reach 74°C/165°F. Transfer all the fully cooked chicken and juices to a clean plate.

   Leave the first chicken surface undisturbed · 1 minUses 1 tbsp peanut oil for the chicken · All the marinated chicken from step 1

4. 4

   Step 4: Reduce the skillet to medium heat and add the remaining 1 tbsp peanut oil, ¼ diced white onion, 1 tsp minced ginger and 2 sliced garlic cloves. Stir-fry for about 30 seconds until the onion begins to soften. Add the diced bell pepper (1) and stir a few times. Stir all the sauce from step 2 again, add it, then return all the fully cooked chicken and juices from step 3. Stir-fry for about 1 minute until the sauce thickens, continuing as needed until the returned poultry dish reaches 74°C/165°F throughout. Taste and add the separate optional pinch of finishing salt (1 pinch) only if needed. Immediately transfer to a serving plate and serve hot, with ready steamed rice if desired.

   Thicken the sauce after chicken returns · 1 minUses Remaining 1 tbsp peanut oil · ¼ white onion, diced · 1 tsp minced fresh ginger · 2 garlic cloves, sliced · 1 bell pepper, diced · All the sauce from step 2 · All the fully cooked chicken and juices from step 3 · 1 pinch salt, only if needed at the end (optional)