Chicken Wings With Black Bean Sauce Recipes

BLACK BEAN CHICKEN WINGS

Steps:

• Combine all the sauce ingredients (everything listed except the chicken!).
• Marinate the wings from 4 to 24 hours.
• Bake the wings at 400 F for 40 minutes or till still saucy and brown, turning at least once and brushing with the marinade.

CHICKEN WINGS WITH BLACK-BEAN SAUCE

Steps:

• Pat chicken wings dry, cut off and discard tips with a large heavy knife, and halve wings at joint.
• Stir together broth, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.
• Heat wok over high heat until a bead of water evaporates instantly. Pour in oil and swirl around side of wok to coat. Add chicken wings and pinch of salt and stir-fry, letting wings sit 5 to 10 seconds between stirs, until golden brown, 8 to 10 minutes. Add black beans, garlic, ginger, and red-pepper flakes and stir-fry 1 minute. Stir broth mixture, then add to wok, stirring to coat wings. Bring sauce to a boil, then reduce heat and simmer, covered, stirring occasionally, until wings are tender, about 15 minutes. Transfer to a shallow serving dish.

BLACK BEAN CHICKEN

Steps:

• If using fermented beans in whole bean form, place the beans in a bowl and cover with warm water. Cover and let stand 30 minutes. Drain and rinse with cold water; drain well.
• Cut the chicken breasts into thin, 1/4-inch strips. This can be done easier if the breasts are partially frozen, by the way, but it can be done while they're thawed, as well. Do cut them into the strips rather than chunks, as black bean chicken tastes completely different if chunks are used (as I know from experience).
• In a large, nonstick skillet or wok (ones that have a cover) over medium-high temperature, heat the oils together. Add the onion and garlic and sauté while stirring for 30 seconds to flavor the oil.
• Add bean sauce or whole beans and sauté for 10 seconds.
• Stir in the broth, soy sauce, and sugar and bring to a boil.
• Add the broccoli or edamame (I prefer the edamame, but that's just because I'm not that fond of broccoli) and the chicken strips and bring to a boil again. Cover, reduce heat to medium and allow to simmer for 5 minutes or until the chicken is done and no longer pink, stirring occasionally.
• In a small bowl whisk together the cornstarch and sherry.
• Uncover the cooking vegetables and chicken and gradually whisk in the cornstarch mixture to the liquid in the pan. Allow to cook for 1 minute, whisking constantly. (You don't want lumps.).
• Add toasted sesame seeds and chopped green onion and stir, cooking until green onion is just heated through, about 1 minute.
• Season to taste with freshly ground black pepper and salt (careful with the salt) and serve with rice or Asian noodles, and enjoy!
• Note: if you're using fermented beans in whole bean form, and you'll want to soak only the amount called for in the recipe. Left over fermented black beans keep really well in the refrigerator for up to about 6 months.
• Note #2: please know that cooking sherry and regular sherry are *not* the same! Cooking sherry contains added salt and sometimes other ingredients. Generally, it's preferable - to me, at least - to have the control over your recipes by adding individual ingredients yourself.

CHICKEN IN GARLIC AND BLACK BEAN SAUCE

Steps:

• Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl. Stir in soy sauce, sugar, and 1 teaspoon salt. Add chicken; toss to combine. Let stand to marinate, about 20 minutes.
• Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain.
• Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl.
• Heat vegetable oil in a skillet over high heat. Add black bean sauce and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion and 1/2 teaspoon salt; cook and stir until soft, 3 to 4 minutes. Add marinated chicken; stir-fry until opaque and cooked through, 3 to 4 minutes. Stir in oyster sauce mixture; cook until heated through, 1 to 2 minutes. Cover and simmer until flavors blend, about 3 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

BRAISED CHICKEN WINGS WITH BLACK BEAN SAUCE

Steps:

• 1. Soak fermented black beans. 2. With a cleaver, chop off bony wing tips and discard then chop each wing in 5 sections. 3. Dice green pepper and onions. Mince garlic and mash with soaked black beans. 4. Heat oil. Add salt, then black bean-garlic mixture. Stir-fry a few times to heat through. Add chicken sections and brown lightly. 5. Stir in stock and heat quickly. Then simmer, covered, 10 minutes. 6. Add green pepper and onion and simmer, covered, 10 minutes more. Then stir in soy sauce and pepper. 7. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BRAISED CHICKEN WINGS IN BEAN SAUCE

Steps:

• Set a wok or a large pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. When the oil is hot, add the chicken-wing sections and stir occasionally until lightly browned all over, 5 to 8 minutes. Stir in the garlic; cook until soft, about 15 seconds. Add 1 1/2 cups water, the bean sauce, soy sauce, sugar and pepper. Bring to a boil.
• Reduce heat, cover and simmer, turning occasionally, until the meat is tender when pierced, 35 to 45 minutes. Using a slotted spoon, lift out the wings and place on a serving dish; cover to keep warm. Skim off and discard the fat from the pan juices. Measure the juices. If more than about 1 cup, boil, uncovered, over high heat until reduced to that amount. If less than about 1 cup, add water to make that amount and bring to a boil. Pour the pan juices over the wings, and garnish with the cilantro.