Black Bean Sauce is a traditional Chinese recipe for a classic sauce made from a blend of fermented black beans, garlic, chicken stock, soy sauce, rice wine and sugar cooked down to a thick paste. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Black Bean Sauce.
Whisk the cornflour with 2 tbsp of the chicken stock to make a slurry then add to the remainder of the chicken stock.
Heat a wok over medium heat. Add the oil, black beans and garlic and stir-fry for about 20 seconds. Add all the remaining ingredients, bring to a boil and cook for about 2 minutes or until the sauce thickens.
This can be used immediately, or it can be poured into a sterilized jar that's been baked in an oven pre-heated to 110°C for 15 minutes before being sealed, allowed to cool and stored in the fridge.
For a richer variant of this sauce add 1 tbsp each of red and green bell pepper pieces for the last 1 minute of cooking.
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