Ever since my mum introduced me to using these dry fermented black beans, I’ve been using and cooking them up more often than the bottled fermented black bean sauce. One thing is that the dry beans can be readily stored for a longer period of time and secondly, I can adjust the savouriness of the seasoning sauce more easily according to my own preferences.
Fermented black beans goes on well with many Chinese dishes, such as noodles, fish, chicken just to name a few. Whilst some may detest the raw smell of it, but the awesome flavors they bring to the noodles and meat once they are cooked would probably just make you crave for more there and then.
So here’s to sharing the recipe for this Fermented Black Bean Chicken with Tri-Color Capsicums which not only goes on really well with a simple rice or porridge, but also served well as an ideal one-plate dish especially if you just need to cook for yourself and looking for something simple and fuss-free.
Fermented Black Bean Chicken with Tri-Color CapsicumsCourse: MainCuisine: ChineseDifficulty: Easy
150g boneless chicken, diced
30g Red Capsicums, diced
30g Yellow Capsicums, diced
30g Green Capsicums, diced
1 tsp minced garlic
1 tsp dry fermented black beans, crushed
1 tsp Chinese cooking wine
- For Seasoning:
2 tsp oyster sauce
2 tsp dark soya sauce
1 1/2 tsp light soya sauce
1/2 tsp sugar
Pinch of pepper
- For Sauce Thickening:
2 tsp corn flour mixed with 2 tbsp water
- Heat up cooking oil and saute minced garlic and fermented black beans until fragrant.
- Add tri-color capsicums and stir fry briefly.
- Add in diced chicken and stir fry briefly till the chicken is no longer pinkish in colour.
- Add in water and the rest of the seasoning ingredients.
- Allow the sauce to boil and simmer for a further 10 mins before adding flour mixture for sauce thickening.
- Once the sauce has thickened to less than half of original, add in cooking wine and off the flame.
- Serve hot immediately with rice and enjoy !