Daily Cooking Quest

easy Indonesian recipes

Chicken and Black Bean Stir Fry

If you can get your hand on fermented black soy bean (Chinese: 豆豉), you can make black bean sauce dishes without having to buy bottled black bean garlic sauce, though the later one is of course what is more readily available. The good part about using fermented black soy bean is that you can control how much bean you want to use in your dishes (1-2 tablespoon is usually enough for a dish), and you get to control how much soy sauce and other seasonings to use in the dish.

Chicken and Black Bean Stir Fry

Chicken and Black Bean Stir Fry

I am going to use fermented black soy bean in this recipe, but if it proves difficult or impossible to find, feel free to use bottled black bean garlic sauce, but you may want to cut back on the garlic, omit the soy sauce (both types), and generally will have to adjust seasonings as you go. My guess is if you follow the amount suggested by the packaging in your bottled black bean garlic sauce, you will probably end up with a saltier dish in general.

Chicken and Black Bean Stir Fry

Chicken and Black Bean Stir Fry

Chicken and Black Bean Stir Fry



Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Serves: 4


  • 500 gram skinless boneless chicken breast, thinly sliced
  • 2 teaspoon corn starch
  • 2 teaspoon light soy sauce
  • 2 teaspoon sesame oil
  • 1 tablespoon Shaoxing
  • 2 tablespoon oil
  • 1/2 onion, sliced
  • 8-10 dried red chilies
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tablespoon fermented black soy bean, soaked in water until fluffy, drained
  • 1 tablespoon dark soy sauce
  • 4 stalks celery, sliced diagonally, about 1/2 inch thick slices
  • 1/3 cup chicken stock
  • salt, to taste
  • 2 tomatoes, remove seeds, thinly sliced
  • 4 stalks cilantro, chopped into 1 inch sections


  1. Combine chicken with corn starch, light soy sauce, sesame oil, and Shaoxing in a mixing bowl. Set aside for 15 minutes.
  2. Heat oil in a wok on medium-high heat, sauté onion and red chilies, cook until onion starts to wilt.
  3. Add chicken, spread evenly into a layer and let it cook undisturbed for 1 minute. Then stir and cook for another minute.
  4. Add garlic, ginger, fermented black soy bean, and dark soy sauce. Mix well. Cook for 30 seconds.
  5. Add celery slices, mix well, cook for 30 seconds.
  6. Add chicken stock, mix well. Cover the wok and let it cook for 2 minutes.
  7. Open the lid and add salt as needed.
  8. Turn off heat, add tomato slices and cilantro. Mix well. Transfer to a serving plate and serve with steamed white rice.

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