S1Ep18-Stir Fry Asparagus Chicken with Black Bean Sauce 豉椒芦笋鸡
RECIPE BELOW: Classic Black Bean Sauce is the delicious base for this chicken stir fry with asparagus.
Serves 4-6
Ingredients:
• 2 small or 1 large skinless & boneless chicken breasts
• 1 bunch asparagus, washed, trimmed & cut 2”diagonal
• ½ med yellow onion-sliced
• 2Tbsp Chinese Fermented Black Beans-soaked and rinsed
• 4 garlic cloves, minced
• 1 Tbsp minced ginger
• 2 spring onions-cut small
• 2 Thai red chilies-seeded and sliced *optional
• Seasoning salt mix -Watch video-S1Ep76-
• ½ Tsp Ground white pepper
• 1 Tbsp Oyster sauce
• 2Tbsp Lite soy sauce
• 1 Tsp Shaoxing wine
• 2 Tsp Sesame oil
• 1 Tbsp Cornstarch + 2-3 Tbsp water for slurry
• 1 C water
• Oil for cooking
Black Bean Sauce: combine black beans with the ginger, garlic, chilies; add 1 Tsp seasoning salt, 1 Tbsp lite soy, 1 Tsp sesame oil
Chicken Marinade: 1 Tsp seasoning salt, ½ tsp white pepper, 1 tsp sesame oil, 1 Tbsp lite soy, 1 Tsp wine, 1 Tsp cornstarch
Asparagus: 1 Tbsp water, ½ tsp seasoning salt, 1 Tbsp wine
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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ASPARAGUS AND CHICKEN IN SPICY BASIL HOT BEAN PAST
1/2 CUP OF BASIL, 11/2 CUP OF ASPARAGUS, 1/2 CUP OF SWEET PEPPERS, 10-12 OZ OF CHICKEN, 1TSP OF HOT CHILI FLAKE, 1 TSP OF MINCE GARLIC, I TSP OF GINGER, 1 TBS OF BLACK BEAN PASTE, 1 TBS OF COOKING WINE, 1 TSP OF FISH SAUCE, 1 TSP OF BROWN SUGAR, 11/2 TBS OF SOY, 1-2 OZ OF CHICKEN STOCK, 1 TBS OF CORNSTARCH MIXED WITH 2-3 OZ OF COLD WATER, 1/2 TSP OF SEASAME OIL, 1/2 TSP OF LEMON JUICE.
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:
Chicken & Black Bean Sauce Stir-Fry - Chinese Style Cooking Recipe
Chicken & Black Bean Sauce Stir-Fry - Chinese Style Cooking Recipe
Welcome to Xiao's Chinese Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
450g Chicken Breasts
1 Red Onion
1 Red Peppers
3 Cloves Garlic
2 Red Chillies
2 Spring Onions
1 Tsp Cornflour & 100ml Water Mixture
6 Tbsp Blackbean Sauce
Small Bunch of Coriander
Method:
1. Finely chop the garlic and chillies
2. Roughly chop the spring onions
3. Thinly slice the red onion & red pepper
4. Cut the chicken into thin strips
5. Roughly chop the coriander
6. Heat 2 Tbsp of oil in a wok over high heat
7. Add the red onion and pepper and stir-fry for 1-2 minutes
8. Add the garlic, chillies and chicken, stir and cook about 4 - 6 minutes
9. Add the spring onions and cook for another minute
10. Add the black bean sauce and stir
11. Add cornflour mixture to the wok and allow to thickens
12. Add coriander and stir
13. Transfer onto a dish and serve with rice
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Stir-Fry Vegetables in Black Bean Sauce
Turn a simple stir-fry into an extraordinary meal with the addition of Baron Black Bean Sauce! #WeMakeFoodTasty
Simple Black Bean Chicken and Noodles Recipe
Join School of Wok's Jeremy Pang for a wok along. This video includes both recipe and techniques for how to create an authentic and tasty Black Bean Chicken with Noodles, using School of Wok by Dexam's expertly-designed, versatile wok range. As Jeremy says, the key to wok cooking is to never loose your sizzle.
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