CHICKEN WITH BROWN BEAN SAUCE
Provided by Chinese.wok
Number Of Ingredients 0
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 CARCASS WITH BROWN BEAN SAUCE
Provided by Robert Farrar Capon
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 17
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.
BROWN BEANS
Southern-style brown beans.
Provided by Kerry
Categories Side Dish Beans and Peas
Time P1DT4h10m
Yield 8
Number Of Ingredients 6
Steps:
- Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
- The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
- Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.
Nutrition Facts : Calories 478.4 calories, Carbohydrate 36.4 g, Cholesterol 71.5 mg, Fat 22 g, Fiber 8.8 g, Protein 32.3 g, SaturatedFat 7.8 g, Sodium 319.5 mg, Sugar 2 g
CHICKEN IN GARLIC AND BLACK BEAN SAUCE
This classic Chinese stir-fry dish is not only delicious, but also very simple to make. Chicken is stir-fried with onions, peppers, and bean sprouts, then served in a garlic and black bean sauce.
Provided by tonytsang
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.2 g, Cholesterol 58.5 mg, Fat 5 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 3.3 g
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