Stir Fried Chicken With Black Beans Food

STIR FRIED CHICKEN WITH BLACK BEAN SAUCE (豉汁干葱爆鸡球)

Steps:

• Combine chicken breast, Japanese sake, potato starch, and salt in a bowl. Mix well and set aside.
• Combine all the ingredients for the sauce in a small bowl.
• Chop and prepare veggies and herbs.
• Heat 1 tablespoon oil in a large nonstick skillet over medium high heat until hot. Spread chicken in the skillet without overlapping. Let cook for 30 seconds without stirring. Separate the chicken with a spatula (it might stick together due to the potato starch). Cook until the bottom side turns slightly golden. Flip and stir chicken to cook other sides, until the surface is cooked but the inside is still a bit pink. Immediately transfer to a plate.
• Add the remaining 1 tablespoon oil to the skillet and turn to medium heat. Add ginger, garlic and shallots. Cook until shallots begin to turn soft, 30 seconds. Add sauce. Give it a quick stir. Add chicken back into the skillet. Stir and cook until the sauce thickens, 1 minute. Immediately transfer everything to a plate.
• Serve warm over steamed rice.

STIR FRIED BLACK PEPPER CHICKEN

Steps:

• Pound your peppercorns . In a pan, toast white and black peppercorns for 30 seconds, then remove from heat. In a mortar and pestle, add toasted peppercorns and pound for 2 minutes. Set aside.
• Stir fry the vegetables and aromatics . In a pan on medium-high heat, add 3 tablespoons of vegetable oil. Once the oil gets hot, add the onions, red and green peppers. Fry for 30 seconds, then add garlic and ginger. Stir fry for another 30 seconds. For more nutrition and colour, throw in some yellow and green bell peppers into your vegetable mix.
• Cook the chicken. Add cube-sized or long thin strips of chicken. Cook for 3 minutes or until chicken appears slightly opaque. Add 3 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon sesame oil, 1 tablespoon dark soy sauce, pepper and butter. Stir the mixture well. In a small bowl, mix 1 tablespoon of cornstarch and 2 tablespoons of water together, then add into the pan. Stir for another minute, then remove from heat. The cornstarch mixture helps thicken the sauce and make it more adhesive.

CHICKEN WITH BLACK BEAN SAUCE

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!

COOKING WITH THE GODMOTHER: LAO GAN MA BLACK BEAN CHICKEN

Steps:

• Marinate chicken cubes in the Shaoxing wine and salt while you mix the sauce. Combine the Lao Gan Ma Black Bean sauce, light soy sauce, chicken broth, dark soy sauce and sugar in a bowl or measuring cup.
• Heat wok over a high flame until wisps of heat starts to rise from it. Add 2 tablespoons peanut or canola oil, swirl it up the sides of the wok, and heat until quite hot. Add chicken cubes in one layer and leave undisturbed to cook and sear on one side. Flip the chicken, sear on the other side, and stir-fry until fully cooked. Remove chicken from the wok and set aside.
• In a separate pot, bring water to a boil and parboil green beans for about 2-3 minutes, until partially cooked but still crisp. Drain and dry well.
• Clean wok, return to flame, and add 2 tablespoons oil. When oil is hot, add green beans and stir-fry over medium-high flame until they begin to char and are done to your liking. Remove green beans and set aside.
• Add a bit more oil to the wok, and add onion. Stir-fry until it starts to char and caramelize. Add back the green beans and chicken. Pour the sauce in and combine all ingredients well. Stir-fry briefly and splash in a bit more broth if it seems dry. Serve hot.

STIR-FRIED CHICKEN WITH BLACK BEANS

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

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.

CHICKEN STIR FRY WITH BLACK BEANS, CHILES & PEANUTS IS A BOWL-LICKER

Steps:

• Combine the chicken, rice wine, cornstarch and 1 tablespoon toban djan in a large resealable plastic bag or bowl and mix thoroughly
• Cover or seal and refrigerate for at least 10 minutes (but ideally between 4 to 24 hours)
• The cornstarch is what gives you a crispy, velvety coating on your chicken
• *Easy Swap: If you don't have Chinese or Japanese rice wine, Andrew suggests substituting half-apple juice and half-cider vinegar
• When ready to cook, drain the chicken and discard any remaining marinade
• Preheat a wok over high heat for several minutes
• Combine the peanuts, white pepper, sugar, Szechuan peppercorns, dried chiles, ginger and garlic in a bowl
• When the wok is very hot, add the peanut oil and swirl to coat the pan; it should smoke and ripple immediately
• Add the peanut mixture and swirl immediately to cook
• Add the chicken and two-thirds of the scallions, and cook, tossing in the wok, until cooked through, about 3 minutes
• Add the fermented black beans, brown sugar, black vinegar, soy sauce and remaining 1 tablespoon toban djan
• Toss and cook for another 2 minutes; the sauce should reduce into a glaze
• Add the remaining scallions, toss, and immediately transfer to a serving platter
• Serve with the white rice

STIR-FRIED CHICKEN IN BLACK BEAN SAUCE

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.

BLACK BEAN CHICKEN

Steps:

• Marinate the chicken with the Lee Kum Kee Premium Oyster Sauce and set aside. ​
• Sauté shallots over medium heat for 2 minutes, add chicken to stir fry for 5 minutes.​
• Add in the peppers and sauce mix for a further 3 minutes until the chicken is cooked through.

CHICKEN WITH BLACK BEAN SAUCE RECIPE

Steps:

• To make this chicken breast recipe, wash and prepare the broccoli by trimming a little off the end of each spear. Heat the oil in a large frying pan or wok, add the cashews and stir fry for 1 min or until they are golden. Remove with a slotted spoon and set aside.
• Add the chicken to the wok and stir fry for 5 mins, or until pale golden. Add the broccoli and 3 tbsp water stir fry for a further 1 min, then cover and cook for a further 2 mins.
• Remove the lid, stir in the ginger, garlic and onions then stir fry for a further 1 min. Add the wine or sherry and black bean sauce, followed by the cashews. Serve straight away with rice or noodles.

CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Have a quick rinse of the douchi for ten seconds to remove the dirt and sand.
• Drain in a colander, transfer them to a tray, spread them into a single layer, and blow-dry under the fan for one hour.
• Place them in a pan and toast over low heat until they are all dried up. The endpoint is when the douchi is no longer shiny, dull, and light, and aromatic.
• Heat five tablespoons of vegetable oil in the wok. Saute the chopped onion for one minute, followed by the minced garlic for another minute.
• Next, add the chopped chilies when the garlic starts to turn aromatic.
• Season it with cho hou sauce, sugar, light soy sauce, and oyster sauce.
• Return the toasted black beans to the wok. Give it a good mix, then add some Shaoxing wine, chenpi, and just enough water to cover the beans.
• Simmer over medium heat to soften the beans for about five minutes or until the water has evaporated.
• Cut 500g of chicken breast or chicken thigh into one-inch lengths.
• Marinate the meat with light soy sauce, sesame oil, black pepper, and cornstarch, and black bean sauce for half an hour.
• Cut one medium-sized onion, one red bell pepper, and one green bell pepper into wedges, about the same size as the chicken fillet.
• Heat a tablespoon of oil in the wok, stir-fry the onion wedges for two minutes until they start to turn color, then add the bell peppers and stir-fry for another minute. Remove from wok.
• Put the marinated chicken in the wok, stir-fry over medium heat until cooked. Then add the black bean paste. Turn up the heat, and return the vegetables to the wok to have a few quick stirs and flips. Serve.

CHICKEN FRIED RICE WITH FERMENTED BLACK BEANS

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.