Chicken with Black Bean Sauce


A standard at Chinese restaurants, and something quick, simple and tasty. All the bits can be prepped up first thing, all ready to go when it comes to tea time.



1 tblsp dry sherry.

1 tblsp light soy sauce

1 tsp sesame oil.

250g diced lean chicken meat.

½ cup black bean sauce.

1 tblsp jaggery.

2 tsp chicken bouillon powder.

Salt to taste.

1 tblsp chopped fresh ginger.

3 cloves garlic, peeled and finely chopped.

1 spring onion, chopped.

1 medium onion, peeled and chopped.

1 green pepper, seeded and diced.

Cauliflower florets.

Broccoli florets.

¼ cup cooking oil.



In a small bowl, beat together the sherry, light soy sauce and the sesame oil together, stir in the meat , cover and leave in a cool place to marinate for at least 3-4 hours. In another bowl, mix together the black bean sauce, jaggery, stock powder, cornflour and salt and top up with water to the volume of 2 cups. Cover and set aside. Prepare the ginger, garlic and spring onion and set aside. Prepare the other vegetables to a volume of about 4 cups and set aside.



Heat the oil in a wide pan or wok over a medium to high flame. Quickly fry the ginger mixture until the garlic turns golden then add the meat. Stir fry, ensuring that the meat is well covered with the aromatics mixture, the add the black bean sauce mixture. Brink to the boil, reduce the heat, cover and simmer for 10 minutes, then add the rest of the vegetables. Stir well to mix thoroughly, bring back to the boil, reduce the heat to a simmer, cover and cook for another 10 minutes. Serve immediately.


Serve with: Noodles or steamed rice.


Serves: 2.

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