Chicken with black bean and coriander

all details

The fresh leaves as well as the tender roots are used to flavour many classic oriental preparations, such as a Thai green curry paste, but the dried seeds are indispensable in everyday staples such as curry powder, Indian masalas, chutneys, sausages, frankfurts and hot dogs.

Chicken with black bean and coriander
Photo: Edward Reed

Ingredients

  • 4 tbsp of fermented, dried black beans
  • 1 large onion
  • 1 large green capsicum
  • 300g of boned chicken thighs
  • 4 tablespoons of extra virgin olive oil
  • 3 cloves garlic
  • 2cm piece of ginger
  • fish sauce
  • 1 tbsp of dark soy
  • sesame oil
  • 1 cup of roughly chopped coriander

Method

Soak 4 tablespoons of fermented, dried black beans in a bowl with plenty of cold water for 15 minutes, then rinse well.

Chop a large, peeled onion into 1/2cm wedges. Cut a large green capsicum into 2cm tiles. Cut 300g of boned chicken thighs into bite-sized pieces. Heat 4 tablespoons of extra virgin olive oil in a wok or heavy saucepan. Just before it begins to smoke, add the onions, capsicum, 3 minced cloves of garlic and a 2cm piece of minced ginger. Stir-fry for 30 seconds and add the chicken. Fry for 2 minutes, add the rinsed black beans, a good splash of fish sauce and a tablespoon of dark soy. Simmer for a minute or two more, check for seasoning, add a few drops of sesame oil and take off the heat.

To serve 

Transfer to a serving plate and scatter on a cup of roughly chopped coriander.

Serve with jasmine rice.

 

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  • Main Ingredients - Chicken
  • Cuisine - Chinese
  • Course - Main-course

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