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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Marinate chicken thighs with light soy sauce, white pepper, and cornstarch for 15 minutes.
2. Heat cooking oil in a wok over medium-high heat. Add ginger, garlic, and fermented black beans; stir-fry until fragrant, about 1 minute.
3. Add marinated chicken thighs to the wok and stir-fry until the skin is lightly browned, about 3-4 minutes.
4. Add bell peppers and onions, stir-fry for 2 minutes. Then add chicken broth, light soy sauce, oyster sauce, dark soy sauce, and sugar.
5. Bring to a simmer, cover, and braise over medium-low heat for 15-20 minutes, or until chicken is cooked through and tender.
6. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Serve hot with steamed rice.

Related recipes

More Hong Kong recipesChicken recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce