Chicken Fried Rice With Fermented Black Beans Recipes

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CHICKEN WITH BLACK BEAN SAUCE



Chicken With Black Bean Sauce image

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

1 pound boneless (skinless chicken thighs (cut into bite-sized pieces))
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
½ teaspoon sesame oil
2 teaspoons cornstarch
2 tablespoons vegitable oil
1 teaspoon cornstarch
2 teaspoons water
1 small onion (chopped)
1 red pepper (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (chopped)
2 green onions ([spring onions]sliced into rounds)
2 tablespoons Chinese fermented black beans (rinsed and chopped)
½ cup chicken stock
½ teaspoon sugar (or to taste)

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

STIR-FRIED CHICKEN WITH BLACK BEANS



Stir-Fried Chicken With Black Beans image

Of all the easy additions to stir-fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless. Furthermore, a year's supply of black beans will set you back about a buck at a Chinese market.

Provided by Mark Bittman

Categories     Stir-Fry     Dinner     Quick & Easy     Quick and Healthy     Chicken     Bean     Garlic     Ginger     Green Onion/Scallion     Sesame Oil

Yield Serves 4, with rice

Number Of Ingredients 13

2 tablespoons fermented black beans
2 tablespoons rice wine, dry sherry, or white wine
1/4 cup peanut or neutral oil, like grapeseed or corn
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 cup sliced onion
1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
1/4 cup chopped scallion, plus more for garnish
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper
1/4 cup chicken or vegetable stock, white wine, or water
1 tablespoon dark sesame oil

Steps:

  • Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.
  • Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
  • Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you're using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.
  • 12 Simple Additions to Stir-Fried Chicken:
  • You can throw almost anything you like into a stir-fry, but these are some of my favorites; some require a trip to an Asian market, but many will be in your pantry.
  • 1. Add 1 tablespoon or more of bottled hoisin, plum, oyster, or ground bean sauce with the soy sauce.
  • 2. Add 1/4 teaspoon or more Vietnamese-style chile paste, chile and black bean paste, or chile-garlic paste with the liquid.
  • 3. Add 1 teaspoon dark sesame oil with the soy sauce. A tablespoon or so of toasted sesame seeds is also good, alone or with the oil.
  • 4. Toss the chicken chunks with 1 tablespoon curry powder or five-spice powder.
  • 5. Toss in 1/2 to 1 cup raw or roasted cashews or peanuts when you return the vegetables to the pan.
  • 6. Omit the stock or water and add 1/2 to 1 cup coconut milk along with the soy sauce.
  • 7. Add 1 cup chopped fresh tomato when you return the vegetable to the pan.
  • 8. Replace half the soy sauce with nam pla (Thai fish sauce) or freshly squeezed lime juice or vinegar.
  • 9. Add 1 cup mung bean sprouts when you return the vegetables to the pan.
  • 10. Add 1/2 cup chopped shallot with the chicken.
  • 11. Use snow peas, mushrooms, or other quick-cooking vegetables, alone or in combination, in addition to or in place of other vegetables.
  • 12. Stir in 1/4 cup cooked grains (like barley, wheat berries, buckwheat, or quinoa) when you return the vegetables to the pan.

AUTHENTIC BLACK BEAN CHICKEN



Authentic Black Bean Chicken image

Fermented black beans are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef Fuchsia Dunlop with my addition of some red pepper for color! Also check out my review of Recipe#247607.

Provided by FLKeysJen

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless chicken thighs
1/4 teaspoon salt, plus more to taste
1 tablespoon light soy sauce
1 head garlic, peeled (cut very large cloves in half)
2 1/2 inches piece fresh ginger, peeled and sliced
4 scallions, green parts only, cut in 1 1/2-inch pieces
4 tablespoons fermented black beans, rinsed
1 tablespoon shaoxing wine or 1 tablespoon sherry wine
2 -3 teaspoons dried chili pepper flakes
1/2 red bell pepper, julienned
2 teaspoons rice vinegar
1 teaspoon sesame oil
peanut oil, for frying

Steps:

  • Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside.
  • Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon.
  • Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments.
  • Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.

CHICKEN FRIED RICE WITH FERMENTED BLACK BEANS



Chicken Fried Rice with Fermented Black Beans image

Categories     Bean     Chicken     Rice     Side     Stir-Fry     Spring     Sugar Snap Pea     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4 as a main course

Number Of Ingredients 18

For marinade
3 tablespoons soy sauce
2 tablespoons minced garlic
1 teaspoon Asian sesame oil
2 skinless boneless chicken breast halves (about 3/4 pound total)
1 red onion
1 large red bell pepper
1/2 pound snow peas
3 tablespoons fermented black beans
2 1/2 tablespoons corn or safflower oil
For seasoning liquid
1 tablespoon chicken broth
3 tablespoons soy sauce
1 1/2 tablespoons Chinese rice wine or sake
1 1/2 teaspoons sugar
5 cups chilled Chinese-style white or brown rice
2 tablespoons minced garlic
2 tablespoons minced peeled fresh gingerroot

Steps:

  • Make marinade:
  • In a small bowl stir together marinade ingredients. Add chicken to marinade, turning it to coat. Marinate chicken at room temperature while preparing vegetables. Cut onion and bell pepper into 1/4-inch dice. Trim snow peas and cut crosswise into 1/4-inch slices. Rinse black beans and mince.
  • Remove chicken from marinade and pat dry. Discard marinade. In a heavy non-stick skillet heat 1/2 tablespoon corn or safflower oil over moderately high heat until hot but not smoking and sauté chicken until browned on bottom, about 4 minutes. Turn chicken over and cook over moderate heat 6 minutes, or until just cooked through. Transfer chicken to a plate and cool completely. Recipe may be prepared up to this point 1 day ahead and ingredients chilled separately in sealable plastic bags.
  • Cut chicken into 1/2-inch cubes.
  • Make seasoning liquid:
  • In a small bowl stir together seasoning liquid ingredients.
  • Spread rice in a shallow baking pan and separate grains with a fork.
  • In a deep 12-inch heavy non-stick skillet heat remaining 2 tablespoons corn or safflower oil over moderately high heat until hot but not smoking and stir-fry black beans, garlic, and gingerroot 20 seconds, or until fragrant. Add onion and bell pepper and stir-fry 2 minutes. Add snow peas, chicken, and rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

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