Chicken Carcass With Brown Bean Sauce Food

CHICKEN WITH BROWN BEAN SAUCE

Steps:

• Using a high flame, add oil, 1/2 teaspoon of salt, ginger, and garlic. Next add all vegetables and stir for 30 seconds. Add stock and cover for 1 minute. Next stir in chicken and brown bean sauce. When dish is thoroughly coated, add cornstarch solution and stir until thick. Sprinkle Szechuan hot oil over top

CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE

Steps:

• For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
• For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
• In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
• Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
• Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
• For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
• For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
• Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

CHICKEN CARCASS WITH BROWN BEAN SAUCE

Steps:

• Chop carcasses or backs into inch squares and place in bowl. Add soy sauce, sake, peanut oil, sugar and black pepper and mix well. Add cornstarch little at a time, mixing well, until pieces are uniformly coated. (Coating should have consistency of very heavy cream.) Drop pieces one at a time into hot (375-degree) oil and deep-fry until a golden brown. Remove, drain and reserve.
• Add 2 tablespoons peanut oil to hot wok and heat until almost smoking. Add mushrooms, bamboo and green pepper and stir-fry 30 seconds. Add stock and brown bean sauce, cover and boil a minute.
• Thicken mixture discreetly with some cornstarch solution. Add reserved chicken pieces and heat through. Turn off heat, add hot sesame oil, stir well and serve with plain boiled rice.