I had some left-over black beans from my Ma Po Tofu so I wanted to use them up! As my beans weren’t fermented, I added some of my fermented black bean paste, which I do have in my larder, as well as the beans! I like the salty taste of the black beans with the sweet vegetables – as I don’t eat red pepper (too cooling!) I substituted carrots. Carrots are often used in Chinese cooking and it worked perfectly well. Just make sure they are not raw!
Sichuan black bean chicken
4 boneless chicken thighs or breasts
1/4 tsp salt, plus more to taste
1 tbsp light soy sauce
1 head garlic, peeled (cut very large cloves in half)
2 1/2 inches piece fresh ginger, peeled and sliced
4 spring onions, green parts only, cut diagonally in 1 1/2-inch pieces
4 tbsp fermented black beans, rinsed or 4 tbsp black beans plus 1 tbsp fermented black bean paste
1 tbsp rice wine or 1 tbsp dry sherry
2 – 3 tsp dried chilli pepper flakes
1/2 red pepper or 1 large carrot, julienned
2 tsp rice vinegar
1 tsp sesame oil
4 tbsp peanut oil, for frying
Cut the chicken into bite sized chunks; marinate with teh salt and soy sauce for 30 minutes.
Heat 2 tbsp oil in the wok over high heat; add the chicken and stir-fry until it is lightly browned, then remove from the wok with a slotted spoon and set aside.
Add the remaining 2 tbsp oil to the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry, splashing in the wine as you do so. Add the chilli flakes and stir-fry for a few moments.
Return the chicken to the wok; add the red pepper or carrot and toss both in the mixture, splashing in the vinegar and adding salt to taste. Cook for 3-5 minutes so that they veg are crunchy but cooked. Finally stir in the spring onions and cook for another 30 seconds or so so they are not completely raw. Then, turn off the heat, stir in the sesame oil and serve with rice and either a salad or Vicky’s veg.