Chicken in Black Bean Sauce (Takeaway Style)
Chicken in Black Bean Sauce (Takeaway Style)
Ingredients
For the Chicken (Velveting)
- 2 pounds chicken breast, cut into slices, across the grain
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon MSG, or to taste
- 1/4 teaspoon bicarbonate soda
- 2 tablespoons potato starch
- 1/2 teaspoon garlic powder
- 1 tablespoon light soy
For the Black Bean Mixture
- 1/4 cup black beans, rehydrated
- 1 tablespoon aged garlic puree
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon MSG, or to taste
For the Stir-fry
- 3 tablespoons veg oil, or as needed
- 1 medium onions, chopped into wedges
- 1 medium green peppers, chopped into pieces
- 1 medium carrots, sliced or julienned
- 1 teaspoon aged garlic puree, additional
- 1/2 cup water, or as needed
- 1 tablespoon dark soy, or as needed for color
- 1/2 teaspoon MSG, additional, or to taste
- 2 tablespoons Chinese rice wine
For the Slurry
- 1 tablespoon potato starch
- 2 tablespoons water
Instructions
- 1
Prepare the Chicken (Velveting): In a bowl, combine the sliced chicken breast with salt, MSG, bicarbonate soda, potato starch, garlic powder, and light soy. Mix all ingredients thoroughly until the chicken is evenly coated. Marinate the chicken for at least 20 minutes. (This step can be done up to 2 hours in advance, or the chicken can be used immediately if time is short).
⏱️ 5 min
- 2
Prepare the Black Bean Mixture: Place the black beans in a small bowl and cover with hot water. Let them rehydrate for 20 minutes, then drain thoroughly. Mash the rehydrated black beans with the back of a fork until mostly broken down. Stir in the aged garlic puree, salt, and MSG. Mix well. (For best flavor, this mixture can be prepared overnight, but it can also be used immediately).
⏱️ 5 min
- 3
Prepare the Slurry: In a small bowl, whisk together the potato starch and water until smooth. Set aside.
⏱️ 1 min
- 4
Cook the Chicken: Heat the veg oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken to the hot oil, spreading it in a single layer. Let the chicken sit for a few seconds to sear and brown slightly on one side before stirring and turning to brown on all sides. Cook until the chicken is mostly cooked through and lightly browned.
⏱️ 5 min
- 5
Add Onions: Add the chopped onions to the wok with the chicken. Sprinkle with a pinch of salt and a pinch of MSG. Continue cooking, stirring occasionally, until the MSG has 'browned off' with the onions, about 2-3 minutes.
⏱️ 3 min
- 6
Add Vegetables: Add the green peppers and carrots to the wok. Sprinkle with a small pinch of salt and a small pinch of MSG. Allow the vegetables to sit for a moment without stirring to develop a slight char, mimicking the high heat of a commercial wok, about 1-2 minutes.
⏱️ 2 min
- 7
Incorporate Black Bean Mixture: Add the prepared black bean mixture and the additional aged garlic puree to the wok. Cook for about 20-30 seconds, stirring constantly to combine with the chicken and vegetables. This brief cooking time helps to mellow the black bean flavor.
⏱️ 1 min
- 8
Build the Sauce: Pour in the water, dark soy, and additional MSG. Stir well. If a darker color is desired, add a little more dark soy. Cook for a few more seconds until the sauce begins to simmer.
⏱️ 1 min
- 9
Add Rice Wine and Thicken: Add the Chinese rice wine to the wok and stir. Gradually add the potato starch slurry, a little at a time, stirring constantly, until the sauce reaches your desired thickness. Be careful not to add too much, as it can quickly become overly thick or 'gluey'.
⏱️ 2 min
- 10
Serve: Once the sauce is thickened and all ingredients are thoroughly heated through, the Chicken in Black Bean Sauce is ready to serve. Enjoy immediately, perhaps with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Chicken in Black Bean Sauce (Takeaway Style)
For the Chicken (Velveting)
- 2 pounds chicken breast, cut into slices, across the grain
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon MSG, or to taste
- 1/4 teaspoon bicarbonate soda
- 2 tablespoons potato starch
- 1/2 teaspoon garlic powder
- 1 tablespoon light soy
For the Black Bean Mixture
- 1/4 cup black beans, rehydrated
- 1 tablespoon aged garlic puree
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon MSG, or to taste
For the Stir-fry
- 3 tablespoons veg oil, or as needed
- 1 medium onions, chopped into wedges
- 1 medium green peppers, chopped into pieces
- 1 medium carrots, sliced or julienned
- 1 teaspoon aged garlic puree, additional
- 1/2 cup water, or as needed
- 1 tablespoon dark soy, or as needed for color
- 1/2 teaspoon MSG, additional, or to taste
- 2 tablespoons Chinese rice wine
For the Slurry
- 1 tablespoon potato starch
- 2 tablespoons water
Instructions
- 1
Prepare the Chicken (Velveting): In a bowl, combine the sliced chicken breast with salt, MSG, bicarbonate soda, potato starch, garlic powder, and light soy. Mix all ingredients thoroughly until the chicken is evenly coated. Marinate the chicken for at least 20 minutes. (This step can be done up to 2 hours in advance, or the chicken can be used immediately if time is short).
⏱️ 5 min - 2
Prepare the Black Bean Mixture: Place the black beans in a small bowl and cover with hot water. Let them rehydrate for 20 minutes, then drain thoroughly. Mash the rehydrated black beans with the back of a fork until mostly broken down. Stir in the aged garlic puree, salt, and MSG. Mix well. (For best flavor, this mixture can be prepared overnight, but it can also be used immediately).
⏱️ 5 min - 3
Prepare the Slurry: In a small bowl, whisk together the potato starch and water until smooth. Set aside.
⏱️ 1 min - 4
Cook the Chicken: Heat the veg oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken to the hot oil, spreading it in a single layer. Let the chicken sit for a few seconds to sear and brown slightly on one side before stirring and turning to brown on all sides. Cook until the chicken is mostly cooked through and lightly browned.
⏱️ 5 min - 5
Add Onions: Add the chopped onions to the wok with the chicken. Sprinkle with a pinch of salt and a pinch of MSG. Continue cooking, stirring occasionally, until the MSG has 'browned off' with the onions, about 2-3 minutes.
⏱️ 3 min - 6
Add Vegetables: Add the green peppers and carrots to the wok. Sprinkle with a small pinch of salt and a small pinch of MSG. Allow the vegetables to sit for a moment without stirring to develop a slight char, mimicking the high heat of a commercial wok, about 1-2 minutes.
⏱️ 2 min - 7
Incorporate Black Bean Mixture: Add the prepared black bean mixture and the additional aged garlic puree to the wok. Cook for about 20-30 seconds, stirring constantly to combine with the chicken and vegetables. This brief cooking time helps to mellow the black bean flavor.
⏱️ 1 min - 8
Build the Sauce: Pour in the water, dark soy, and additional MSG. Stir well. If a darker color is desired, add a little more dark soy. Cook for a few more seconds until the sauce begins to simmer.
⏱️ 1 min - 9
Add Rice Wine and Thicken: Add the Chinese rice wine to the wok and stir. Gradually add the potato starch slurry, a little at a time, stirring constantly, until the sauce reaches your desired thickness. Be careful not to add too much, as it can quickly become overly thick or 'gluey'.
⏱️ 2 min - 10
Serve: Once the sauce is thickened and all ingredients are thoroughly heated through, the Chicken in Black Bean Sauce is ready to serve. Enjoy immediately, perhaps with steamed rice.