Braised Black Bean Chicken

Chicken in Black Bean Sauce is another one of my favourite Chinese dish. Although soy sauce, the more commonly used sauce, I always loved the flavour of the black bean sauce as well. It has a sharp as well as salty flavour to it. 

This is a braised quick version of the Classic Black Bean Chicken. This is made by slowly cooking the marinated chicken first in the sauce and ginger garlic mix. And later the chicken is stir fried to complete cooking. 

This dish is served best boiled white rice or noodles. 

Ingredients

For marination 

• 500 grams Chicken thigh boneless
• 1 tbsp soya sauce 
• 1 tsp black pepper powder 
• 1 tbsp cornflour 
• Salt 

For the dish 

• 2 tbsp oil (vegetable/olive)
•  1 tsp finely chopped ginger 
• 2 tsp finely chopped garlic 
• 3 tbsp black bean sauce
• 1 tbsp oyster sauce 
• 1/4 cup Spring onions finely chopped 
• 1 medium onion cut into square pieces 
• 1 bell pepper cut into square pieces 

Steps 

1. Prepare the marinade first by mixing together the crushed black pepper, soy sauce, salt and cornflour in a large bowl. Add the chicken pieces to it and mix and keep aside for 30 min atleast.
2. Heat a wok or a large frying pan over medium heat until hot. Add the oil and when the oil is hot, add the finely chopped ginger and garlic and sauté well for 1-2 minutes. 
3. Next add in the black bean sauce to this and sauté well for 2-3 minutes. 
4. Now add in the marinated chicken pieces and mix well. 
5. Then keep this covered and cook for 5-8 minutes on medium flame (braising)
6. Once the chicken is half cooked, open the lid and mix well. 
7. Now add in the onions and capsicum diced into square pieces.  Mix well
8. Then add the oyster sauce to this and mix well again. 
9. Now add in most of the spring onions leaving aside some for garnishing.  
10. Increase flame to medium high and keep sautéing well for 5-8 minutes till the chicken pieces darken and till they are coated well with the sauces. 
11. Finally stop the flame once the chicken is done. 
12. Garnish with the rest of the spring onions.
13. Serve hot.