Braised Chicken Wings With Black Bean Sauce Recipes

BRAISED CHICKEN WINGS IN BEAN SAUCE

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.

CHICKEN WINGS WITH BLACK-BEAN SAUCE

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.

BRAISED CHICKEN WINGS WITH BLACK BEAN SAUCE

Steps:

• 1. Soak fermented black beans. 2. With a cleaver, chop off bony wing tips and discard then chop each wing in 5 sections. 3. Dice green pepper and onions. Mince garlic and mash with soaked black beans. 4. Heat oil. Add salt, then black bean-garlic mixture. Stir-fry a few times to heat through. Add chicken sections and brown lightly. 5. Stir in stock and heat quickly. Then simmer, covered, 10 minutes. 6. Add green pepper and onion and simmer, covered, 10 minutes more. Then stir in soy sauce and pepper. 7. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.