Chinese Chicken Drumsticks with Black Beans and Chili


Chinese Chicken Drumsticks with Black Beans and Chili

Recipe only

This is a delicious, quick recipe that equals comfort food, a great dish to make at home on a cold night!
The flavors are very simple, but work very well together, a classic dish. Serve with any of your favorite Asian greens and rice.

INGREDIENTS 

3 tablespoons peanut oil
8 large free-range chicken drumsticks
1/2 cup of plain flour
1 cup of chicken stock or water
1/2 red capsicum, seeds removed, finely sliced
1 teaspoon malt vinegar

Black bean and chili sauce

1 tablespoon light soy sauce
1 tablespoon brown sugar
1 tablespoon malt vinegar
1 teaspoon sesame oil
2 large red chilies, halved and seeded
2 large green chilies, halved, seeded
1 small red onion, finely sliced
4 garlic cloves, crushed
5 cm by 2 cm piece of ginger, finely sliced
1 large red chili, finely sliced on the diagonal
2 tablespoons salted black beans
80 ml (1/3 cup) Shaoxing wine or dry sherry

METHOD

1. Heat half the peanut oil in a wok until hot. Toss the chicken drumsticks in flour and coat well, shake off any excess. Add half the drumsticks to the hot oil and sear for 1 minute each side. Remove the drumsticks and drain well on kitchen paper. Discard oil and wipe the wok clean. Repeat wit the rest of the chicken and again wipe the wok clean.

2. To make the black bean and chili sauce, combine soy sauce, sugar, vinegar, and sesame oil in a small bowl and set aside. Heat peanut oil in a hot wok, add halved chilies and cook for 30 seconds each side to blister and slightly blacken. Remove with tongs and drain on kitchen paper. Reserve oil in the wok. Add onion, ginger, garlic, sliced chili and black beans to the hot oil and stir-fry for for 2 minutes, stirring regularly to make sure the black beans do not burn otherwise they will be very BITTER. Add wine or sherry and cook for 1 minute. Add soy sauce mixture to the wok and stir-fry for 30 seconds.

3. Return the chicken drumsticks to the wok and toss in the sauce for about 1 minute. Add the chicken stock or water, cover with a tight fitting lid and bring to the boil. Reduce heat straight away to a gentle simmer. Braise the chicken drumsticks for about 15 minutes or until cooked through. Remove from the heat, then add the capsicum and vinegar to the wok and toss to combine. Serve the dish with Asian greens of your choice and steamed rice. Garnish with the reserved blistered chilies.
Location: South East Asia

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