Black Bean Chicken Stir-Fry

500g boneless chicken thighs, diced
1 onion, diced
1 red pepper, diced
20g ginger, sliced
2 spring onions, cut into chunky pieces
2 tablespoons vegetable oil

The Black Bean Paste
2 tablespoons fermented salted black beans, rinsed
3 garlic cloves, roughly chopped

The Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
Pinch of Chinese five spice
1 tablespoon cornflour

The Sauce
2 tablespoons oyster sauce
2 tablespoons Shaoxing rice wine
100ml beer (or chicken stock)
1 teaspoon dark soy sauce

To Finish
Sliced spring onions or fresh coriander

PREPARATION

1. Crush the fermented black beans together with the garlic to make a coarse paste. Marinate the chicken with the light soy sauce, sesame oil, five spice and cornflour.
2. Mix together the oyster sauce, Shaoxing rice wine, beer and dark soy sauce to make the stir-fry sauce.

COOKING

1. Heat a wok until smoking and add the vegetable oil.
2. Spread the chicken into a single layer and leave it undisturbed until well browned.
3. Stir-fry the chicken until almost cooked through, then push it to one side of the wok.
4. Add the onion and cook briefly before tossing it through the chicken.
5. Add the ginger and spring onions, stir-frying until fragrant.
6. Stir in the black bean and garlic paste, allowing it to fry for a few seconds to release its aroma.
7. Add the diced red pepper and toss everything together.
8. Pour in the prepared sauce around the edge of the wok.
9. Stir-fry until the sauce bubbles, reduces and lightly coats the chicken and vegetables.
10. Garnish with sliced spring onions or fresh coriander and serve immediately with steamed jasmine rice.

School of Wok Tips

• Rinse the fermented black beans before crushing them to remove excess salt while keeping their deep savoury flavour.
• Fry the black bean paste briefly before adding the sauce to release its full aroma.
• Chicken thigh stays juicier than breast meat and is ideal for stir-frying.
• Beer adds subtle malty depth to the sauce, but chicken stock is an excellent alternative.

FAQs

Are fermented black beans the same as black beans?
No. Chinese fermented black beans are salted, fermented soybeans with a rich umami flavour and are completely different from Mexican black beans.

Can I use chicken breast instead?
Yes, although chicken thighs stay more tender and succulent during stir-frying.

Can I make this without beer?
Absolutely. Replace it with chicken stock for an equally delicious sauce.