Practical: Chicken in Black Bean Sauce

This engaging 2-hour practical lesson challenges students to develop advanced knife and cookery skills while preparing a balanced Chicken in Black Bean Sauce dish. Students will debone a chicken thigh, apply precision knife techniques (mincing and macédoine cuts), and master sauce-making to achieve the correct consistency and depth of flavour.

The lesson reinforces food hygiene and safety, particularly when handling raw poultry, and encourages students to evaluate their dish’s nutritional value and presentation. The peer-assessed plenary promotes reflection and constructive feedback.

Ideal for KS4 Food Preparation & Nutrition or Hospitality & Catering courses, this lesson builds technical competence, confidence, and independence in the kitchen.

Includes:
Dovetailed Chicken in Black Bean Sauce Recipe Sheet
Preparation, Knife Skills and Cooking Methods identified
Plenary activity for peer evaluation
Links to nutrition