Chicken And Broccoli With Black Bean Sauce 西兰花炒鸡 (Wok Hei Stir Fry ) Traditional Chinese Cooking
Recipe for Chicken Broccoli Stir Fry 西兰花炒鸡 (With Black Bean Sauce) Black bean sauce or the more traditional, fermented black beans will add nice flavor to your stir fry. You can omit the black bean if you like. In this video, you will also learn velveting chicken. Velveting makes chicken to more tender. It also works for other meats, such as chicken and beef. Wok hei is the breath of the wok. Wok hei the carbon sear flavor infused into stir fry dishes. Wok hei is best achieved by cooking with a carbon steel wok. You can make chicken And broccoli stir fry better than any take-out. Enjoy!
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CHICKEN AND BROCCOLI With BLACK BEAN SAUCE 西兰花炒鸡
Marinade:
1 teaspoon cornstarch
1 tablespoon light soy sauce
2 to 3 peanut oil (or other cooking oil)
1 to 2 tablespoons Chinese oyster sauce
1 to 2 tablespoons Shaoxing cooking wine
For stir fry:
2 chicken thighs (or use chicken breasts)
3 to 4 cups broccoli cut up
3 + 3 tablespoons peanut oil (or other cooking oil)
2 tablespoons sliced ginger
1 small onion sliced
1 tablespoon black bean sauce (or 1 teaspoon fermented black beans
1/2 to 3/4 cup chicken broth or water
1 tablespoon cornstarch + 1/3 cup water
Cooking instructions:
For the marinade, put chicken into a bowl. Add cornstarch and cooking oil.
Addng the Chinese oyster sauce and Shaoxing cooking wine is optional. This
method is called velvetting, to make the chicken more tender. Marinade the
chicken at least 1 hour or overnight.
To stir fry, preheat a wok or frying pan at medium heat. Add 3 tablespoons cooking oil. Add ginger slices and stir fry for 15 seconds. Turn heat to high setting. Add chicken and stir fry 1 minute or until
90% cooked through. Remove chicken onto a bowl or plate.
In a suace pan, bring water to a boil. Add broccoli and boil for 2 to 3 minutes, or until desired tender ness. Drain broccoli in a strainer.
Clean wok and re oil if needed. Keep heat setting at high heat setting. Add last 3 tablespoons cooking oil. Add broccoli and black bean sauce. Stir fry for 2 to 3 minutes. Add chicken broth or water. Bring to a boil. Add cornstarch and water solution to thicken sauce. Add chicken back in and do final stir fry. Serve with hot steamed rice if you like. Enjoy!
Note: If you are not using black bean sauce, you can add an extra 1 to 2 tablespoon Chinese oyster sauce and 1 to 2 light soy sauce in this recipe.
#chinesecookingchannel #danseto #hoiping
Chicken with black bean sauce - authentic recipe with a punch of umani and aroma
This video explains how to prepare chicken with black bean sauce, a quick and easy Cantonese-style home-cooked recipe.
I will start my preparation by making the sauce from scratch to show you the entire process. The best part of making it is you have complete control of the spiciness and saltiness minus the preservative in the store-bought version.
I suggest making a large batch and portioning it as it is stable in the refrigerator for a few months and longer in the freezer.
Once you get the sauce ready, it just needs to stir-fry to dish out the chicken.
Let’s get into the details.
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Recipe:
(Please download the recipe and read the full details at )
Ingredient A (prepare the black bean sauce)
200g Douchi
5 tbsp oil
2 tbsp minced onion, chopped
2 tbsp minced garlic, minced
2 red chilies, chopped
1/2 tsp cho hou sauce
1.5 tbsp sugar
1.5 tbsp light soy sauce
1.5 tbsp oyster sauce
2 tbsp Shaoxing wine
1/2 piece of chenpi
1/2 cups of water
Ingredients B (stir-fry the chicken)
500g chicken meat (breast or thigh meat, cut into one-inch size)
1 tbsp light soy sauce
1/2 tsp sesame oil
1/4 tsp black pepper
2 tsp cornstarch
3 tbsp of the black bean sauce
1 medium-sized onion, cut into wedges
1 red bell pepper, cut into wedges
1 green bell pepper. cut into wedges
Method
For preparing the black bean sauce:
- 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.
For stir-frying chicken
- Cut 500g of chicken breast or chicken thigh into one-inch lengths.
- Marinate the meat with light soy sauce, sesame oil, black pepper, 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.
#BlackBeanSauce #豆豉 #douchi #FermentedBlackBeanSauce #BlackBeanChicken
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Website:
Green Pepper And Chicken with Black bean Sauce Recipe
Learn How to Cook Green Pepper And Chicken with Black bean Sauce Recipe
#greenpepper #blackbeansauce #blackbean #chinesechickenrecipes
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Shrimp and Asparagus with Chinese Black Beans Recipe
This delicious pairing of Shrimp and Asparagus with Chinese Black Beans is sure to stir up attention at the dinner table! For recipe, visit Foodland.com/recipes.
Asian Chicken and Asparagus with Black Bean Sauce
Today on Paul Plays With Fire we’re getting the wok out, and we’re going to celebrate one of the rites of spring - the first asparagus season! We’re going to make one of my favorite asparagus dishes, chicken and asparagus with black bean sauce.
Like most Asian cooking, preparation is the secret to success. We’ll spend more time preparing to cook than we will actually cooking. This first step in our process to to make a marinade for our cut up chicken breast. So we’ll add the cut up chicken breast to a zip lock bag, and the add our marinade to the bag and swish it around and set that aside.
Next up we’re going to prepare our onions and asparagus for the wok. And then we’ll work on our black bean sauce.
Thanks for watching!
0:00 Introduction 0:00
0:25 Chicken Marinade
2:09 Prepare Vegetables
5:14 Make Sauces
7:43 Cook
13:09 Eat!