Braised Chicken Thigh with Fermented Black Bean Sauce豆豉醬燜雞髀
Succulent chicken thighs are braised with rich fermented black bean sauce, bell peppers, and onions, creating a savory and aromatic dish perfect with rice. The tender chicken absorbs all the wonderful flavors of the sauce.
01Ingredients
- 500g chicken thighs, bone-in and skin-on, chopped into pieces
- 1 red bell pepper, deseeded and cut into chunks
- 1 green bell pepper, deseeded and cut into chunks
- 1/2 onion, cut into wedges
- 2 cloves garlic, minced
- 1 tbsp ginger, sliced
- 2 tbsp fermented black beans, rinsed and lightly mashed
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 150ml chicken broth or water
- 1 tbsp cornstarch slurry (1/2 tbsp cornstarch + 1/2 tbsp water)
- 2 tbsp cooking oil
Nutrition (per serving)328kcal
- Protein28.5g
- Carbs12.8g
- Fat18.2g
Fiber 1.9 gSodium 687 mg
02Steps
- Marinate chicken thighs with light soy sauce, white pepper, and cornstarch for 15 minutes.
- Heat cooking oil in a wok over medium-high heat. Add ginger, garlic, and fermented black beans; stir-fry until fragrant, about 1 minute.
- Add marinated chicken thighs to the wok and stir-fry until the skin is lightly browned, about 3-4 minutes.
- Add bell peppers and onions, stir-fry for 2 minutes. Then add chicken broth, light soy sauce, oyster sauce, dark soy sauce, and sugar.
- Bring to a simmer, cover, and braise over medium-low heat for 15-20 minutes, or until chicken is cooked through and tender.
- Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Serve hot with steamed rice.
03Related recipes
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