Chinese Food

Chicken with black bean sauce

Black bean sauce is a Chinese seasoning paste made from fermented black beans, soybeans, salt and spices. Sometimes it includes star anise or small pieces of whole dried red dates for color. It is typically used as a dipping sauce for chicken wings that are deep-fried in hot oil and served with rice vinegar. The sweetness of the date soaks into the meat while giving it just enough tang to be satisfyingly savory without being too spicy

Chicken with black bean sauce is a type of Chinese cuisine. It is made by marinating chicken in a mixture of soy sauce, sugar and rice wine vinegar. The dish can be served as an appetizer or main course. Read more in detail here: chicken in black bean sauce chinese.

This post will show you how to make chicken with black bean sauce, a simple Cantonese-style home-cooked dish.

I am referring to the fermented black bean (also called douchi, 豆豉), a savory condiment in Cantonese cooking. Like cheese, miso, and kimchi, douchi has a strong, pungent flavor with a punch of umami. You can purchase fermented black bean sauce from most of the Chinese grocery stores.  It is also referred to as  Black Bean Paste and Black Bean & Garlic Sauce.

However, in order to demonstrate the complete procedure, I will begin my preparation by constructing it from scratch. The nicest thing about preparing it yourself is that you can adjust the spiciness and saltiness without the preservatives found in store-bought black bean sauce.

It’s worth it to make a big batch and split it out since it keeps for a few months in the fridge and much longer in the freezer.

Let’s get down to business.

Chicken with black bean sauce prepared with homemade fermented black bean sauce. You need douchi 豆豉, follow the quick and easy steps.

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1. What is duchi (fermented black bean)?

A specific ingredient called douchi is required to make the Chinese fermented black bean sauce. The literal phonetic translation of the two Chinese characters is Douchi.

So, what exactly is douchi? It’s Black beans that have been fermented, not fresh black beans, which are also known as turtle beans. 

The spicy, bitter, savory flavor of the Black beans that have been fermented is complemented with a blast of umami.

Douchi is a dish made from black soybeans. The beans are first soaked, cooked, dried, then coated with common rush before being injected with mold spore. Soak and dry again after three days. The beans are then fermented with salt for a month before being dried and cooked many times to produce the douchi we use in cooking.

2. What you’ll need to prepare black bean sauce

What’s the best way to prepare black bean sauce? The douchi is the key ingredient in black bean sauce (fermented black bean). It may be found in most big Chinese supermarkets, or you can get it from Amazon.

Black beans that have been fermented

Douchi may be purchased in jars or plastic bags. They have a pungent odor and are a bit sticky. Don’t be scared off by the fragrance; it’s fantastic when combined with other aromatics and Ingredients. You might compare it to a strong-smelling cheese that you wouldn’t eat on its own.

Because the black beans have been fermented, they are salty and may include dirt and sand. As a result, you must clean them before to utilizing them to make the sauce. 

Here are the steps to prep the Black beans that have been fermented:
  • First, pour the Black beans that have been fermented into a large bowl.
  • Fill the huge bowl halfway with water, then give it a brief rinse to get rid of any dirt or sand. It should only take 10 seconds to rinse, and then remove the black beans by hand, allowing the debris and dirt to drop to the bottom. They are salty and have a strong umami flavor. Since a result, do not over-rinse them, as this will remove the taste and saltiness.
  • Drain the black beans in a colander, then move them to a tray, spread them out in a single layer, and air dry for an hour. You may also put it in the refrigerator for the night. The goal is to keep it as dry as possible so that it may be toasted over low heat to bring out its taste. If the beans are excessively moist, they will break when toasting and flipping.
  • Assuming you have a blow-dry Because the beans are already pretty dry, roast them in a wok or a skillet over low heat until completely dry. Because the beans might burn if the pan is overly hot, this method needs some patience. To ensure that all of the beans in the pan are dried equally, flip and shake them from time to time. Initially, the beans would seem bright and moist before gradually becoming drab. When the douchi is no longer glossy, dull, light, or scented, it has reached its conclusion. Remove it and put it away when it’s finished.
  • The trick to make the sauce taste better is to toast the douchi.

The spices and aromatics

Garlic and onion are used as aromatics while making black bean sauce. Aside from that, ginger is used in certain recipes, however I didn’t use it since I thought the taste of the garlic and onion was enough. 

If you don’t have any onion, use shallot or the green portion of a scallion.

These Ingredients should be minced or finely chopped so that they may be sauteed fast and become aromatic.

Two huge chiles are also included in the dish, although they are optional. You may adjust the quantity of chillies according to your preferred degree of heat.

Szechuan peppercorns are used in several Szechuan-style black bean sauces, giving them a numbing effect on the tongue. However, since I typically cook in the Cantonese manner, I have left it out.

The dried mandarin orange peel, also known as chenpi, was another component I utilized. This dish is popular in Cantonese cuisine. A tiny slice goes a long way since it has a powerful fragrant taste. After rehydrating the dried peel with water, scrape away the pith and finely slice it before using it to make the sauce.

Black bean sauce may be made in a variety of ways. Some individuals, for example, use dried shrimp as one of the components. Crispy fried garlic is one of the other recipes. Because I can add these elements during cooking, I choose to leave these Ingredients out of the basic black bean sauce recipe. The basic black bean sauce, which is made up of simply the most basic components, is much more adaptable.

The herbs and spices

The herbs and spices are light soy sauce, oyster sauce, Shaoxing wine, cho hou sauce, and sugar. Most of these are familiar Ingredients except cho hou sauce which might be less popular.  It is a sauce popular in Hong Kong famous for making char siu sauce and beef stews. Fortunately, it is not an essential ingredient and can be omitted or substituted with Hoisin sauce.

3. How do you make black bean sauce?

Once you have all of the materials available, the method is rather simple. As a result, consider doubling or tripling the recipe and storing the leftovers in the refrigerator to use in other meals than the chicken with black bean sauce.

The steps are as follows:
  • In a wok, pour five teaspoons of vegetable oil. Heat the oil over medium heat, then sauté the chopped onion for one minute before adding the minced garlic. Because garlic is drier than onion and takes less time to change color, I cook the onion before adding the garlic. I use a lot of oil since it will be used for stir-frying or cooking other foods later. It also helps to keep the sauce fresh since the oil prevents oxidation. This process is also used to prepare XO sauce, a costly Cantonese sauce that is often used in banquet-style Cantonese cuisine, especially during the festival season.
  • When the garlic begins to smell fragrant, add the diced chilies. 
  • The following step is to Cho hou sauce, sugar, light soy sauce, and oyster sauce are used to season it.  I do not use dark soy sauce since the color of Black beans that have been fermented is black, which means the sauce has no impact on its color.  In addition, dark soy sauce does not contribute much flavor.
  • Return the black beans to the pan once they’ve been roasted. Add some Shaoxing wine, chenpi, and just enough water to cover the beans, and stir well. Simmer for approximately five minutes, or until the water has evaporated, over medium heat to soften the beans.  

It’s time to make the fermented black bean sauce.

Note:

  • The sauce’s black beans are still mostly intact, although they’re somewhat mushy. If you wish to marinate meat or have the beans melt into a dish, mash them.
  • The quantity of black bean sauce needed for each dish is determined by the level of flavor you want. Although there is no set quantity, I usually use 1.5 tbsp per 100g of meat or veggies.

4. How to utilize black bean sauce from China

Almost every ingredient and cooking technique complements Chinese black bean sauce. Stir-frying, steaming, and baking are all options. This sauce is used in the chicken in black bean sauce dish below, along with some basic veggies. Aside from that, stir-fry with eggplants and tofu, steamed pork ribs, and entire steamed fish are also common meals in Cantonese households. It goes well with fried rice and noodles as well.

Storage is number five.

Because black bean sauce may be used in practically any recipe, it’s worth creating a big amount and storing it in different containers. The sauce may be stored for many months if you use sterile bottles (boil the glass container in water to remove the bacteria before use). If you want to store it for a longer period of time, you may freeze it.

Chicken with black bean sauce prepared with homemade fermented black bean sauce. You need douchi 豆豉, follow the quick and easy steps.

6. Chicken in black bean sauce (recipe)

Here’s an example of how you may utilize it to make a fast and simple meal. If you make the sauce ahead of time, you can finish this chicken with black bean sauce meal in about 20 minutes (excluding the marinating period).

  • Prepare 500g chicken breast or thigh fillets by cutting them into one-inch lengths.
  • For half an hour, marinate the meat in two tbsp of homemade black bean sauce, 1 tsp light soy sauce, half tsp sesame oil, black pepper, and 2 tablespoons cornstarch.
  • One medium onion, one red bell pepper, and one green bell pepper should all be cut into wedges the same size as the chicken fillet.
  • In a wok, heat a tablespoon of oil and stir-fry the onion wedges for two minutes, or until they begin to change color, then add the bell peppers and stir-fry for one minute more. Remove the wok from the heat.
  • Place the marinated chicken in a pan and stir-fry until done over medium heat. Add 3 tbsp black bean paste after that. Increase the heat to high and add the veggies back to the pan for a few fast stirs and flips. Serve.

30 minute prep time

Time to cook: 20 minutes

50-minute total time

Ingredients

A component (prepare the black bean sauce)

B Ingredients (stir-fry the chicken)

  • 500 grams of chicken meat (breast or thigh meat, cut into one-inch size)
  • 1 tbsp soy sauce (mild)
  • a half teaspoon of sesame oil
  • a quarter teaspoon of black pepper
  • 2 tablespoons cornstarch
  • a third of a teaspoon of black bean sauce
  • 1 medium onion, peeled and sliced into wedges
  • 1 red bell pepper, peeled and sliced into wedges
  • 1 green bell pepper, peeled and sliced into wedges

Instructions

To make the black bean sauce, combine all of the ingredients in a large mixing bowl.

  1. To remove dirt and sand from the douchi, give it a fast ten-second rinse.
  2. Drain in a colander, then move to a tray, spread out into a single layer, and air dry for one hour. 
  3. Put them in a skillet and toast them over low heat until they’re completely dry. When the douchi is no longer glossy, dull, light, or scented, it has reached its conclusion.
  4. In a wok, heat five tablespoons of vegetable oil. For one minute, saute the chopped onion, then add the minced garlic and cook for another minute.
  5. When the garlic begins to smell fragrant, add the diced chilies. 
  6. Cho hou sauce, sugar, light soy sauce, and oyster sauce are used to season it. 
  7. Return the black beans to the pan once they’ve been roasted. Add some Shaoxing wine, chenpi, and just enough water to cover the beans, and stir well. 
  8. Simmer for approximately five minutes, or until the water has evaporated, over medium heat to soften the beans. 

To make stir-fried chicken

  1. 500 grams chicken breast or thigh, cut into one-inch lengths
  2. For half an hour, marinate the meat in light soy sauce, sesame oil, black pepper, cornstarch, and black bean sauce.
  3. One medium onion, one red bell pepper, and one green bell pepper should all be cut into wedges the same size as the chicken fillet.
  4. In a wok, heat a tablespoon of oil and stir-fry the onion wedges for two minutes, or until they begin to change color, then add the bell peppers and stir-fry for one minute more. Remove the wok from the heat.
  5. Place the marinated chicken in a pan and stir-fry until done over medium heat. After that, stir in the black bean paste. Increase the heat to high and add the veggies back to the pan for a few fast stirs and flips. Serve.

Products to Consider

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Information about nutrition:

Yield:

3

Size of Serving:

1 tbsp. per serving 811 calories 39g total fat 5g Saturated Fat 0g trans fat 31g of unsaturated fat 148 milligrams of cholesterol 3889mg sodium 52g carbohydrate 9 g fiber 14 g sugar 61g protein

Nutritionix submitted and computed this information on October 24, 2021.

The “black bean garlic sauce recipe” is a dish that is made with black beans, garlic, soy sauce, and water. The sauce has a sweet and savory taste.

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Frequently Asked Questions

What is black bean sauce made of?

A: Black bean sauce is made of black beans, soybeans, salt, sugar and dried red chili peppers.

What is black bean sauce taste like?

A: Black bean sauce is a popular Asian condiment that typically made out of fermented black beans, sugar, salt, garlic and spices. It can also be referred to as sweet soy sauce or tamari.

Is Chinese black bean sauce healthy?

A: Chinese black bean sauce is high in fiber, protein and low on the glycemic index. It also contains lots of antioxidants that help to prevent diseases like cancer and heart disease.

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