Chicken Entertaining Chinese

Chinese black bean roasted chicken with herbs, beans and sausage

Name: Chinese black bean roasted chicken with herbs, beans and sausage recipe
Yield: 4
Cuisine: /chinese
Ingredients: 2 tbs spicy black bean sauce; 1 tbs oyster sauce; 6 large (1.4kg) chicken thighs, skin on, bone in; 300g green beans, trimmed; 200g snow peas, trimmed, halved lengthways; 1 tbs sesame oil; 2 (60g) Chinese sausages (lap cheong), thinly sliced; 2 garlic cloves, sliced; 1 cup mint leaves; 1 cup Thai basil leaves; 1 cup coriander leaves; Limes halves, to serve

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by Kirsten Jenkins

Mar 26, 2020

This is an edited extract from the e-book One Leaf At A Time by Kirsten Jenkins, $10, available at kirstenjenkins.com.au

2 tbs spicy black bean sauce
1 tbs oyster sauce
6 large (1.4kg) chicken thighs, skin on, bone in
300g green beans, trimmed
200g snow peas, trimmed, halved lengthways
1 tbs sesame oil
2 (60g) Chinese sausages (lap cheong), thinly sliced
2 garlic cloves, sliced
1 cup mint leaves
1 cup Thai basil leaves
1 cup coriander leaves
Limes halves, to serve

Method

1.

Preheat the oven to 200°C fan forced.
2.

Place the black bean sauce, oyster sauce and chicken in a bowl and mix well to coat. Place on a baking tray lined with non-stick baking paper and cook for 45 minutes or until cooked through.
3.

Meanwhile, blanch the beans and snow peas in a saucepan of boiling water over high heat for 30 seconds or until just tender. Drain.
4.

Heat sesame oil in a non-stick frypan. Add the beans and cook for 4-5 minutes or until starting to blister. Add the snow peas, sausage and garlic, and cook for a further 2-3 minutes until crisp.
5.

Slice the chicken and place over the cooked beans on a plate. Top with the herbs and serve with lime halves.