CHICKEN WITH BLACK BEAN SAUCE
Fermented black beans add their own unique flavor to this Chinese stir-fry recipe that's quick and easy to prepare.
Provided by Erren Hart
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.
- While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.
- In a small bowl, combine the cornstarch with the water and Set aside.
- Using a wok or large skillet, heat the 2 tablespoons oil. When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.
- Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.
- Remove the chicken from the marinade with a slotted spoon. Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
- Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion
- Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken. Serve immediately with cooked rice.
Nutrition Facts : Calories 209 kcal, Carbohydrate 10 g, Protein 26 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 700 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHICKEN WITH BLACK BEAN SAUCE
Chicken with Black Bean Sauce is a simple, quick stir-fry that takes just 5 minutes to cook! Fermented black beans have such a unique umami favor that you're going to want to make this every week.
Provided by Judy
Categories Chicken and Poultry
Time 40m
Number Of Ingredients 16
Steps:
- Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
- Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
- Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!
Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 28 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 901 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE
I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.
Provided by Nado2003
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat saucepan on medium high. Add oil, hot but not smoky.
- Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
- Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
- Add chopped onion, cook to soften 2 minutes.
- Add oyster sauce and rice vinegar, mix well.
- Add eggplants and mix well.
- Add red pepper flakes, if using.
- Cook until eggplants and onion are well done.
- Taste and add soy sauce, if needed.
- Garnish with green part of onions.
- Serve with sauce over white rice.
STIR FRIED CHICKEN WITH BLACK BEAN SAUCE (豉汁干葱爆鸡球)
This stir fried chicken dish uses a simple and rich black bean sauce with tons of herbs to bring out the best flavor of the chicken.
Provided by Maggie Zhu
Categories Main
Time 15m
Number Of Ingredients 15
Steps:
- Combine chicken breast, Japanese sake, potato starch, and salt in a bowl. Mix well and set aside.
- Combine all the ingredients for the sauce in a small bowl.
- Chop and prepare veggies and herbs.
- Heat 1 tablespoon oil in a large nonstick skillet over medium high heat until hot. Spread chicken in the skillet without overlapping. Let cook for 30 seconds without stirring. Separate the chicken with a spatula (it might stick together due to the potato starch). Cook until the bottom side turns slightly golden. Flip and stir chicken to cook other sides, until the surface is cooked but the inside is still a bit pink. Immediately transfer to a plate.
- Add the remaining 1 tablespoon oil to the skillet and turn to medium heat. Add ginger, garlic and shallots. Cook until shallots begin to turn soft, 30 seconds. Add sauce. Give it a quick stir. Add chicken back into the skillet. Stir and cook until the sauce thickens, 1 minute. Immediately transfer everything to a plate.
- Serve warm over steamed rice.
Nutrition Facts : ServingSize 293 g, Calories 529 kcal, Carbohydrate 34.3 g, Protein 43.1 g, Fat 24.3 g, SaturatedFat 5.2 g, Cholesterol 120 mg, Sodium 462 mg, Fiber 0.6 g, Sugar 9.1 g
EGGPLANT STEAKS WITH CHINESE BLACK BEAN SAUCE
Provided by Molly O'Neill
Categories side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Place the eggplant rounds on a double thickness of paper towels and sprinkle them with the salt. Let stand for 1 hour. Pat the eggplant dry. Heat the olive oil in a large skillet, preferably cast iron. Add the eggplant rounds in batches, cooking until they are blackened on both sides, about 3 to 4 minutes. Set aside.
- Heat the glaze in a medium-size saucepan. Whisk in the black beans, oyster sauce and pepper. Cook until the sauce is reduced to 1/2 cup. Place the eggplant rounds on a broiler pan and brush the tops generously with the black bean sauce and broil about 1 minute. Turn and brush the other side of each round with the sauce. Broil about 1 minute. Divide the eggplant among 4 plates and top with any remaining sauce. Sprinkle with scallions and serve immediately.
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