豆豉雞 (Douchi Ji)

Fermented black beans, or douchi (豆豉), are a common ingredient in Chinese cooking. Made by salting and then fermenting soybeans, douchi is generally used as a seasoning in steamed or stir-fried dishes. Fermented black beans are actually the oldest known food to be made from soybeans, with archeological evidence—in the form of a jug of the stuff found in the tomb in Southern China—dating back to 165 BCE. It is said that when the Prince of Huainan was exiled from the kingdom for inciting rebellion against his brother the Emperor, [1] he was given only the bare necessities of life: firewood, rice, salt, and fermented black beans. The story, likely apocryphal, nonetheless suggests the ubiquity of douchi as a food staple in Ancient China.

Fermented black beans are salty and intensely fragrant, with a flavor similar to that of miso.[2] This simple chicken stir-fry uses fermented black beans to dramatically increase the umami content of the dish—a department chicken often needs a great deal of help in. Crisp bell peppers and some fresh scallions help to round out the flavors of this classic Chinese stir-fry.

Ingredients

***For the Chicken***
1 lb boneless skinless chicken thighs
2 tsp soy sauce
2 tsp cornstarch
***For the Stir-Fry***
2 cloves garlic, minced
1 inch ginger, minced
3 tbsp fermented black beans
2 bell peppers, chopped
2 scallions, chopped
1 tsp sugar
1 tbsp vegetable oil
1 tbsp Shaoxing rice wine (optional)
Salt to taste

For this dish we will be cutting the chicken thighs into thin slices. Slice the chicken to a thickness of about ¼ of an inch, cutting against the grain to make the pieces more tender. We will also be using a simple marinade of two teaspoons of soy sauce and two teaspoons of cornstarch. Mix the chicken well with these ingredients, and set aside for 20 minutes.

While the chicken marinates, we can prepare the other elements of the stir-fry. Mince the ginger and garlic, and cut the bell peppers into 1-inch pieces. Rinse the fermented black beans in cold water to wash off some of the salt and partially hydrate the beans. In this dish we’ll be using 3 tablespoons of fermented black beans, which must first be rinsed and then gently patted dry.

When you’re ready to cook the chicken, heat a tablespoon of oil in a large skillet over high heat. When the oil is hot, add the chicken thigh pieces to the skillet and fry. Avoid overcrowding the pan—the chicken should form a single layer. Leave the chicken alone for about 2 minutes to help brown the first side of the meat. Then, flip the chicken and continue cooking for an additional 2-3 minutes. Remove the chicken pieces from heat and put them into a clean bowl. Remember that these pieces might not yet be fully cooked!

Return the skillet to heat, and add the minced garlic, minced ginger, and fermented black beans to the skillet. Cook, stirring gently, until fragrant, about 30 seconds. Then add the bell peppers to the skillet. Try to form a single layer and keep the temperature of the pan high, to minimize the amount of water the vegetables release as they cook. Cook for two minutes, stirring occasionally. The peppers should still be crisp at this point, just starting to soften.

At this point, add the sugar, wine, and scallions to the skillet, followed quickly by the chicken. Cook, tossing occasionally, until the chicken is cooked through and the ingredients are well combined, about 2 minutes. Salt to taste (remember that the beans are quite salty!) and serve immediately over rice.

Substitutions

You can substitute chicken breast or pork loin for the chicken thighs in this recipe. If using chicken breast, be vigilant about overcooking, as it will cook faster than thigh. For thin slices of chicken breast, par-cook the pieces for 3 minutes rather than 5.

Onion is commonly added to this dish, in addition to the peppers. If you want to add a bit of a kick to this dish, try adding some chopped fresh or dried chilies to pan along with the aromatics, or hitting the finished dish with a sprinkle of Sichuan pepper.

[1] The Emperor at the time was Wendi, fourth emperor of the Han Dynasty, who reigned from 180-157 BCE.

[2] This similarity is not surprising, as miso is also a fermented soybean product.

Recipe

Prep Time: 10 min Cook Time: 10 min Total Time: 30 min
(+10 min inactive)

Difficulty: 2/5

Heat Sources: 1 burner

Equipment: skillet

Servings: 4

Ingredients

For the Chicken
1 lb boneless skinless chicken thighs
2 tsp soy sauce
2 tsp cornstarch

For the Stir-Fry
2 cloves garlic, minced
1 inch ginger, minced
3 tbsp fermented black beans
2 bell peppers, chopped
2 scallions, chopped
1 tsp sugar
1 tbsp vegetable oil
1 tbsp Shaoxing rice wine (optional)
Salt to taste

Instructions

1. Cut the chicken against the grain into ¼ inch slices, mix with 2 tsp soy sauce and 2 tsp cornstarch, and set aside to marinade for 20 minutes.

2. While the chicken is marinating, mince the garlic and ginger and chop the bell peppers and scallions into 1 inch pieces. Rinse the fermented black beans with cold water, and pat dry.

3. In a large skillet, heat a tablespoon of oil over high heat. When the oil is hot, add the chicken in a single layer and cook for 5 minutes (2-3 minutes per side), until browned. Remove the partially cooked chicken from the skillet and set aside.

4. Add the minced ginger, garlic, and fermented black beans to the pan over medium-high heat and stir until fragrant, about 30 seconds.

5. Add the bell peppers to the skillet and cook for 2 minutes, stirring occasionally.

6. Add the sugar, wine, and chopped scallions to the skillet, and return the chicken to the skillet. Cook, tossing occasionally, until the chicken is cooked through and the ingredients are well mixed, about 2 minutes.

7. Remove from the heat and serve.