Fermented Black Bean Chicken with Tri-Color Capsicums

Ever since my mum introduced me to using these dry fermented black beans, I’ve been using and cooking them up more often than the bottled fermented black bean sauce. One thing is that the dry beans can be readily stored for a longer period of time and secondly, I can adjust the savouriness of the seasoning sauce more easily according to my own preferences.

Fermented black beans goes on well with many Chinese dishes, such as noodles, fish, chicken just to name a few. Whilst some may detest the raw smell of it, but the awesome flavors they bring to the noodles and meat once they are cooked would probably just make you crave for more there and then.

So here’s to sharing the recipe for this Fermented Black Bean Chicken with Tri-Color Capsicums which not only goes on really well with a simple rice or porridge, but also served well as an ideal one-plate dish especially if you just need to cook for yourself and looking for something simple and fuss-free.