Few dishes pack a punch on flavour like this one, not only do you get the texture of crispy fried tofu, crunchy green peppers and soft onion you also get the taste explosion of pungent, salty, spicy, umami and aromatic. A seriously popular and tasty dish in ALL Chinese establishments.
Black bean chicken and tofu pot rice, also known as “豉汁鸡煲仔饭” (chi zhi ji bao zai fan) in Cantonese cuisine, this dish is a variation of the traditional claypot rice dish, a staple of Cantonese cuisine. Claypot rice has been enjoyed in southern China for centuries, dating back to ancient times when clay pots were used for cooking over an open flame.
The dish is infused with the bold, umami-rich taste of fermented black bean sauce, which adds depth and complexity to every bite. The savoury sauce complements the tender chicken, creamy tofu, and fluffy rice, creating a harmonious blend of flavours that tantalize the taste buds. appeal of black bean chicken and tofu pot rice lies in its comforting flavours, satisfying textures, and simple yet wholesome preparation. Whether enjoyed as a comforting family meal or shared with friends at a casual gathering, this dish never fails to impress with its delicious taste and cultural significance.
Black Bean Chicken and Tofu Pot Rice
Ingredients
Rice
- 300 g Skinless Boneless Chicken Thighs, cut into bite size pieces
- 8 Pieces of Pre-Fried Tofu cut in half or bite size pieces
- 1 cup Thai Fragrant Rice or Long Grain Rice
- 1 cup Water
- 1 Thai Red Chili thinly sliced
- 1 Spring Onion finely sliced, greens and whites separated
- 1 tsp Salt
- 1 tbsp White Rice Vinegar
Marinade
- ½ tbsp Chinese Rice Wine
- 1 tbsp Oyster Sauce
- 1 tsp Dark Soy Sauce
- 1 tbsp Light Soy Sauce
- 2 tbsp Fermented Black Beans
- 1 tbsp Vegetable Oil
- Pinch Sugar
- Pinch Salt
- Pinch White Pepper
Instructions
- Cut your chicken thighs into bite size pieces and place into a bowl along with 1 tsp salt and 1 tbsp rice vinegar.
- Cover with water and massage the chicken with your hands for 30 seconds and allow to sit for 30 minutes. This process will tenderize the chicken and remove any impurities.
- Drain and pat dry with kitchen roll.
- Now place the dried chicken in a clean bowl with the tofu, the spring onion whites, chopped chilli and marinade ingredients.
- Massage the marinade into your chicken, cover and place to one side for at least 20 minutes but ideally for 2 hours.
- Place the rice into a bowl and wash 2-3 times until the water becomes less cloudy, then cover with water and allow to soak for 30 minutes.
- Once soaked, pour off the excess water and place into a Clay Pot or Large Saucepan.
- Pour over 1 cup of water and then evenly spread the marinated chicken and tofu over the top of the rice.
- Place over a medium heat and once the liquid is bubbling and has begun to be absorbed turn the heat down to its lowest setting, put on the lid and cook for 25 minutes.
- Turn off the heat and allow it to stand with the lid on for a further 10 minutes – no peeking! (If you like a crispy bottom to your rice, you can leave the heat on low for the last 10 minutes).
- Check the chicken is cooked all the way through and then garnish with the green part of your spring onions and serve.
