Chicken with Black Bean Sauce

For the black bean sauce, heat the oil in a wok over medium-high heat. Add the garlic and ginger and cook, stirring often for 1 minute or until aromatic. Add the black beans and stir to combine. Add ½ cup of water to the wok along with the Shaoxing wine, soy sauce and sugar. Simmer for 15 minutes or until the water has nearly evaporated. Next, add the cornflour mixture and simmer for 2 minutes or until thickened. Turn off the heat and set aside.

Meanwhile, whisk together the marinade ingredients in a large bowl. Then add the chicken pieces to the marinade and mix well with your hands to make sure each piece is coated. Set aside to marinate for 10 minutes.

Heat the vegetable oil in a large wok or non-stick frying pan over high heat. Add the chicken, spread the pieces out evenly and allow to sear for about 2 minutes. Use a spatula to toss the chicken around and then cook for another 2 minutes or until it’s starting to form a nice brown crust but isn’t fully cooked. Now add the onion and stir-fry for a minute or until slightly softened. Add the capsicum and stir-fry for another 2 minutes or until the vegetables are tender and the chicken is cooked through.

Add 2 tablespoons of your homemade black bean sauce, oyster sauce and 3 tablespoons of water. Stir-fry until well combined. Toss through the spring onion and serve with steamed rice.

– Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with chicken stock.