Black bean chicken (Dou chi ji ding) from Every Grain of Rice: Simple Chinese Home Cooking (page 116) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mix of red and green peppers for green peppers.

  • Stephenn31 on December 12, 2022

    Turned out well, but two chicken breasts was too much for dinner and leftovers for two. Very easy

  • TrishaCP on May 31, 2021

    We liked this. Something about this ate a tad bitter to me- I’m thinking it was green bell pepper. Will try again with red only.

  • Ro_ on December 09, 2020

    Definitive black bean chicken recipe for me, so delicious with plain white rice. I used one large red pepper, and omitted the chilli flakes since we were having a spicy side dish with it. Cornflour also works fine instead of potato starch.

  • Zosia on April 07, 2020

    Easy and delicious. I used chicken breasts which were tender and flavourful.

  • Jojobuch on March 06, 2019

    Very quick, simple and tasty. I've made this twice now, once I only had pork shoulder to hand, and it also turned out very well.

  • Joyceeong on March 07, 2017

    Used a mixture of chicken thigh and chicken breast. Delicious stir-fry, quick and easy, perfect for a weeknight dinner with fluffy white rice. I use cornflour instead of potato flour, and only used half the amount calls for. I love black bean, so I've increased the amount by another half tablespoon. The next time, I would use a generous amount of coarse chili flakes instead of ground chilies, for that added spicy kick.

  • thecharlah on February 11, 2015

    One of my favorites - on regular rotation. Nice and spicy!

  • L.Nightshade on April 04, 2013

    Not much to add to all the commentary on this dish. It's the only recipe I've gotten around to in this book thus far. Followed the recipe, and was surprised at how very quick and easy it was. Loved the dish, and hope I get around to pursuing the book a bit more. Photos here: http://chowhound.chow.com/topics/892279#7998104

  • westminstr on April 01, 2013

    Really liked this dish. Try doubling it next time, and do add the peppers even if out of season.

  • Delys77 on March 27, 2013

    Pg. 116 We really liked this one. Doubled the chicken and the marinade, and went with the option of adding some red pepper. The dish is very well balanced if you leave all the other ingredients the same except for maybe pairing back the oil a touch and upping the green onions. Fabulous with a leafy green stir fry and some simple steamed jasmine rice.

  • Breadcrumbs on March 25, 2013

    p. 116 Wonderful! Another favourite from this book. I doubled the quantity of chicken but used the same amt of marinade specified in the book with no ill effects. I really think that final drizzle of sesame oil is brilliant as it somehow deepens all the flavours in the dish. I liked that this wasn’t overly saucy and all the flavour seemed to be clinging to the ingredients in the dish. Next time I make this I’d like to add some water chestnuts for a little crunch. Quick and easy, this is one we’ll undoubtedly make again and again. I should note that I chopped vs sliced my garlic and ginger. Photos here: http://chowhound.chow.com/topics/892279#7967788

  • PinchOfSalt on March 07, 2013

    Made this with chicken breast and red bell pepper, 'cause that is what I had on hand. Omitted the ground red pepper. Very tasty. What was in my wok matched the photo in the cookbook! Note that the marinade really becomes very thick - more of a paste than a liquid. Next time, maybe cut back on the potato starch.

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