Chicken in Black Bean Sauce
Submitted by whappy
Chicken in fermented black bean sauce made entirely in the microwave with garlic, ginger, sherry, sesame oil, and chili paste. A Chinese takeout favorite ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis chicken in black bean sauce delivers that salty, savory, garlicky flavor you’d order from a Chinese restaurant, but it’s made entirely in the microwave. Boneless chicken breast marinates in sherry, soy sauce, and sesame oil, then cooks in minutes while you build a separate sauce from fermented black beans, garlic, ginger, chicken broth, and chili paste.
Fermented black beans (douchi) are the ingredient that makes this taste authentic. They’re intensely salty and funky with a deep, almost miso-like umami that no amount of soy sauce alone can replicate. Blooming them in hot oil with garlic and fresh ginger releases their aroma before the cornstarch-thickened broth goes in.
Pouring the finished sauce over the drained chicken at the end keeps the sauce glossy and thick instead of getting diluted by the chicken’s cooking liquid.
Kitchen Tips
- Drain the chicken liquid before adding the sauce. That cooking liquid is watery and will thin out the carefully thickened black bean sauce.
- Stir the chicken twice during microwaving for even cooking. Microwaves have hot spots and stirring prevents rubbery, overcooked edges.
- Find fermented black beans in the Asian aisle or at an Asian grocery store. They come in bags or jars and keep for months.
Variations
- Add sliced bell peppers and onions to the sauce for a more colorful, restaurant-style presentation.
- Use shrimp instead of chicken. Reduce the microwave time to 2 to 3 minutes.
- Serve over steamed jasmine rice or toss with lo mein noodles.
Ingredients
Directions
Cut chicken into ¾ inch pieces.
Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole.
Toss chicken in mixture, cover and marinate while preparing other ingredients.
In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside.
Prepare garlic, ginger and black beans; set aside.
Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender.
Stir twice during cooking. Stand, covered, while making sauce.
In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot.
Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant.
Stir in stock mixture until smooth and microwave at high for 1½ to 3 minutes or until sauce comes to a boil and thickens.
Stir once.
Drain liquid off chicken, pour black bean sauce over, stir and serve immediately.
Comments
