CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE
This is one of Rachael Ray's favorite takeout dishes--Chicken with Green Beans in Black Bean Sauce. Rachael says making takeout-style food at home allows you to control the quality and amount of ingredients.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 22
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.
MUSSELS IN BLACK BEAN SAUCE
I cooked my mussels seperately in water then added them to the wok to toss in sauce and heat through. My mussels were very dirty with thick beards so I removed and cleaned them as best I could and cooked them seperately so I did not end up with any grit in my stir fry. That and there is not much liquid to cook them in the sauce, if using smaller mussels you could add these to the wok and cover with a lid and they will open. I had very large mussels from Spain as that was all that was available. but I have to say were delicious compaired with the usual ones I buy.
Provided by The Flying Chef
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Scrub mussels under cold water, remove beards.
- Add to boiling pot of water cover and cook 5 Minutes or until mussels open
- Drain, discard any that don't open
- Cover and set to one side.
- Heat oil in a wok
- Add ginger, garlic, onions and chilies, stir fry until fragrant
- Add sauces, water and sugar. Stir to combine
- Add mussels, Cover. Stir occasionaly to heat through.
- Stir in coriander, serve immediately.
- I served mine with a nice side salad.
Nutrition Facts : Calories 771.1, Fat 23.9, SaturatedFat 4.4, Cholesterol 210, Sodium 3572.8, Carbohydrate 42.3, Fiber 2.1, Sugar 8.4, Protein 92.3
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