BLACK BEAN CHICKEN WINGS
Make and share this Black Bean Chicken Wings recipe from Food.com.
Provided by Semra22
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 857.6, Fat 53.5, SaturatedFat 13.9, Cholesterol 219.4, Sodium 2001.7, Carbohydrate 37.4, Fiber 1.4, Sugar 30.1, Protein 55.7
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
CHICKEN WINGS WITH BLACK-BEAN SAUCE
Chinese fermented black beans are a bargain-the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.
Provided by Lillian Chou
Time 40m
Yield Makes 4 (main course) or 6 (hors d'oeuvres) servings
Number Of Ingredients 11
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.
DEEP-FRIED CHICKEN WINGS
A soy sauce mixture with sesame seeds and green onion adds flavor to these deep-fried wings. My mom got the recipe from a friend in Vancouver, British Columbia and passed it on to me. My husband just loves chicken wings, and these are by far his favorite. -Tami McLean, Brampton, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cut chicken wings into three sections; discard wing tip section. , In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours., Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels.
Nutrition Facts :
FRIED CHICKEN WINGS WITH BLACK BEAN SAUCE
Steps:
- 1.In a blender, puree the black bean sauce, soy sauce, toasted sesame oil, water, Sriracha, brown sugar, rice vinegar, garlic and five-spice powder until smooth. Transfer the black bean sauce to a medium saucepan, bring to a boil and simmer over moderately low heat until thickened and glossy, about 5 minutes. 2.In a large cast-iron skillet, heat the oil to 350°. Working in batches, fry the wings, turning once, until deep golden and crispy, 12 minutes; be sure to keep the oil at 350°. Drain the wings on a rack set over a baking sheet. 3.In a large bowl, toss the wings with the black bean sauce until coated. Transfer the wings to a large platter and serve right away. Make Ahead The sauce can be refrigerated for up to 5 days. Rewarm before using.
STIR-FRIED CHICKEN IN BLACK BEAN SAUCE
Make and share this Stir-fried Chicken in Black Bean Sauce recipe from Food.com.
Provided by - Carla -
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken in a bowl and mix with the soy sauce, sherry, salt, sugar, sesame oil and cornflour.
- Heat a wok over a high heat and add the oil. When it is very hot (slightly smoking), add the chicken and stir-fry 2 minutes.
- Add the ginger, garlic, shallots, 1 & 1/2 tbsp of the spring onions and the black beans; stir-fry additional 2 minutes.
- Add the stock and bring mixture to a boil.
- Reduce heat, cover and simmer 3 minutes or until chicken is cooked.
- Garnish with the remaining spring onions and serve.
Nutrition Facts : Calories 296.9, Fat 18.5, SaturatedFat 4.1, Cholesterol 72.6, Sodium 616, Carbohydrate 5.7, Fiber 0.8, Sugar 1.4, Protein 25.1
BRAISED CHICKEN WINGS IN BEAN SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 3 to 4 main-dish servings
Number Of Ingredients 8
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.
STIR-FRIED CHICKEN WITH BLACK BEANS
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
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.
STIR-FRIED CHICKEN IN BLACK BEAN SAUCE
This was a recipe my mom taught me to make when I was 11. The two sauces are by Lee Kum Kee, and are 'Black Bean Sauce' and 'Minced Ginger & Shallot Sauce'. I made this in a Master Chef competition at my old school, and came second, although I was the clear public favourite :) Anyway, it's delicious, so try it out!
Provided by Delete_
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash rice and steam in rice cooker.
- Season chicken with white pepper. Add ginger and shallot sauce and leave to marinate for 10 minutes.
- Heat 2 tbsps oil in a wok and lightly fry garlic over medium heat, until golden. Add chicken and brown on all sides, turning pieces over once or twice. Remove and drain off excess oil, leaving about 1 tbsp of the cooked oil in the wok.
- Fry the shallots until beginning to soften. Add black bean sauce and stir fry on high heat until sauce starts to bubble. Return chicken to wok and stir fry on high heat until cooked through.
- Serve immediately with steamed white rice.
Nutrition Facts : Calories 1297.4, Fat 56.9, SaturatedFat 12.1, Cholesterol 157.9, Sodium 152.3, Carbohydrate 146.1, Fiber 2.5, Protein 45.4
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