Spicy Chicken In Black Bean Sauce Recipes

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!

CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.
• While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.
• In a small bowl, combine the cornstarch with the water and Set aside.
• Using a wok or large skillet, heat the 2 tablespoons oil. When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.
• Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.
• Remove the chicken from the marinade with a slotted spoon. Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.
• Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion
• Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken. Serve immediately with cooked rice.

CHICKEN WITH GREEN BEANS IN BLACK BEAN SAUCE

Steps:

• For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
• For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
• In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
• Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
• Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
• For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
• For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
• Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

CHICKEN WITH SPICY BLACK BEAN SAUCE

Steps:

• Clean and pat-dry the chicken thighs and trim off any excess fat. Cut into bite-sized pieces and add to medium sized bowl, followed by the low sodium light soy sauce, Shao Xing rice wine, corn starch, and sesame oil. Mix well to combine, then set aside.
• Combine the corn starch, freshly cracked black pepper, white sugar, chili oil (if using), sesame oil, low sodium light soy sauce, Shao Xing rice wine, oyster sauce, spicy black bean sauce, gochujang, sriracha, and water in a small measuring cup (for easier pouring) or bowl. Mix well until thoroughly combined, then set aside.
• Chop the yellow onion, spring onions (be sure to separate the white and green parts, red and yellow bell peppers, garlic, ginger, and fresh red chilies as indicated in the 'Ingredients' section. Destem the dried red chilies and set aside.
• Heat 1 tablespoon of peanut oil in a large wok or heavy bottomed deep frying pan over medium heat. Once hot, add the dried red chilies and sauté for 30-40 seconds, until they start to crisp up and darken slightly. Using a slotted spoon, transfer to a paper towel lined plate to drain. Then transfer to a small bowl and set aside. (Pro-tip: For a spicier dish, snip the chilies using kitchen shears into 2-3 pieces each. The seeds that become exposed will add more heat into the stir-fry.)
• Add another tablespoon of oil to the wok and heat over medium-high heat. Once hot, add the marinated chicken and immediately spread out the pieces in the wok. Allow to sear for 1 minute without touching, then stir-fry for another minute until the chicken has cooked through. Using a slotted spoon, transfer to a clean bowl. Wipe out the wok with a paper towel and set back on the stovetop. (Note: Depending on your wok size, you many need to cook the chicken in two batches in order to not overcrowd the wok. Overcrowding will result in the chicken steaming and becoming mushy.)
• Heat the remainder 1.5 tablespoons of oil in the wok over medium-high heat. Once hot, add the yellow onion, spring onion white parts and stir-fry for a 30-40 seconds until slightly softened. Add the garlic, ginger, and fresh red chilies and stir-fry for 30 seconds until fragrant.
• Add the red and yellow bell peppers and the dried red chilies, toss to combine.
• Add the chicken along with any juices in the bowl, and pour the stir-fry sauce on top. Stir-fry continuously for 1-2 minutes, until everything is well coated in the sauce it starts to thicken.
• Stir in the spring onion green parts, then switch off the heat.
• Transfer to a serving bowl/dish and garnish with more chopped spring onion. Serve immediately with warm steamed rice.

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.

CHICKEN NOODLES WITH BLACK BEAN SAUCE

Steps:

• Cook noodles according to pack instructions. Heat the olive oil and 1 tbsp sesame oil in a large wok, then stir fry the chicken until it just changes colour.
• Add spring onions and garlic, cook briefly, then add black bean sauce and toss well. Drain noodles, add to the wok with the bean sprouts and remaining sesame oil. Toss until piping hot. Serve with soy sauce.