Chicken with Black Bean Sauce with Vegetable Fried Rice

Instructions

1. 1

   Marinate the Chicken

   • In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp Shaoxing wine, and the white pepper.
   • Mix thoroughly until each piece is evenly coated.
   • Set aside to marinate for at least 15 minutes while you prepare the remaining ingredients.
2. 2

   Prepare the Sauce and Slurry

   • In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp Shaoxing wine, oyster sauce, sugar, sesame oil, and the chicken broth. This is your stir-fry sauce.
   • In a separate, smaller bowl, mix 1/2 tbsp cornstarch with 1 tbsp of cold water until smooth to create the slurry. Set both bowls aside.
3. 3

   Stir-Fry the Chicken

   • Heat 2 tbsp of vegetable oil in a large wok or skillet over high heat until it just begins to smoke.
   • Carefully add the marinated chicken in a single layer, being careful not to overcrowd the pan (cook in batches if needed).
   • Let the chicken sear for 1-2 minutes without moving, then stir-fry for another 3-4 minutes until golden brown and cooked through.
   • Remove the chicken from the wok and set aside on a plate.
4. 4

   Sauté Aromatics and Vegetables

   • Add the remaining 1 tbsp of oil to the same wok over high heat.
   • Add the minced garlic, ginger, and mashed fermented black beans. Stir-fry for 30 seconds until fragrant.
   • Add the chopped onion and bell pepper. Continue to stir-fry for 2-3 minutes until the vegetables are crisp-tender.
5. 5

   Combine and Finish

   • Return the cooked chicken to the wok with the vegetables.
   • Give the stir-fry sauce a quick whisk and pour it into the wok. Bring to a vigorous simmer.
   • Stir the cornstarch slurry once more, then pour it into the simmering sauce while stirring constantly.
   • Cook for about 1 minute, or until the sauce has thickened and coats everything beautifully.
   • Remove from heat, stir in the chopped scallions, and serve immediately with steamed rice.