BLACK BEAN CHICKEN
Black Bean Chicken is, perhaps, my favorite stir fry dish! The black beans give the chicken a wonderful nutty taste. Fast and easy to make, this can also be made with firm tofu so it's a delicious vegetarian dish. :) You can get fermented Chinese black beans in either sauce or whole bean form. This is an adapted recipe from Cooking Light, January 2004.
Provided by Julesong
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- If using fermented beans in whole bean form, place the beans in a bowl and cover with warm water. Cover and let stand 30 minutes. Drain and rinse with cold water; drain well.
- Cut the chicken breasts into thin, 1/4-inch strips. This can be done easier if the breasts are partially frozen, by the way, but it can be done while they're thawed, as well. Do cut them into the strips rather than chunks, as black bean chicken tastes completely different if chunks are used (as I know from experience).
- In a large, nonstick skillet or wok (ones that have a cover) over medium-high temperature, heat the oils together. Add the onion and garlic and sauté while stirring for 30 seconds to flavor the oil.
- Add bean sauce or whole beans and sauté for 10 seconds.
- Stir in the broth, soy sauce, and sugar and bring to a boil.
- Add the broccoli or edamame (I prefer the edamame, but that's just because I'm not that fond of broccoli) and the chicken strips and bring to a boil again. Cover, reduce heat to medium and allow to simmer for 5 minutes or until the chicken is done and no longer pink, stirring occasionally.
- In a small bowl whisk together the cornstarch and sherry.
- Uncover the cooking vegetables and chicken and gradually whisk in the cornstarch mixture to the liquid in the pan. Allow to cook for 1 minute, whisking constantly. (You don't want lumps.).
- Add toasted sesame seeds and chopped green onion and stir, cooking until green onion is just heated through, about 1 minute.
- Season to taste with freshly ground black pepper and salt (careful with the salt) and serve with rice or Asian noodles, and enjoy!
- Note: if you're using fermented beans in whole bean form, and you'll want to soak only the amount called for in the recipe. Left over fermented black beans keep really well in the refrigerator for up to about 6 months.
- Note #2: please know that cooking sherry and regular sherry are *not* the same! Cooking sherry contains added salt and sometimes other ingredients. Generally, it's preferable - to me, at least - to have the control over your recipes by adding individual ingredients yourself.
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Cynthia Mungaray
[email protected]This recipe is a keeper!
Irfan Naeem
[email protected]Meh.
1STAR KING 2021
[email protected]This recipe was a disaster. I followed the instructions exactly and it still turned out terrible.
Tal Music
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
Neal Turner
[email protected]This recipe is a bit too spicy for me, but it was still good.
Johnny Gonzalez
[email protected]I've made this recipe before and it's always a hit. Highly recommend!
Lisa Aldana
[email protected]This recipe sounds amazing! I'm definitely going to make it.
Sarita Rajbhandari
[email protected]I'm not sure about this recipe. The ingredients seem a little strange.
Amy Mia
[email protected]This recipe looks delicious! I can't wait to try it.
kei humphrise
[email protected]I tried this recipe and it was just okay. The chicken was a little dry, but the sauce was pretty good. I might try it again with some modifications.
Khalil Joseph
[email protected]This dish was a disappointment. The chicken was dry and tough, and the sauce was bland. I would not recommend this recipe.
Naresh Gupta
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The chicken is always moist and flavorful, and the sauce is the perfect balance of sweet and savory.
Tariqul Islam
[email protected]This recipe is a keeper! The chicken was fall-off-the-bone tender and the sauce was rich and flavorful. I will be making this again and again.
Tebogo Mogohle
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! The chicken was moist and tender, and the sauce was perfectly seasoned.
SOHA'S GARDENER
[email protected]I followed the recipe exactly and the dish turned out great. The chicken was cooked perfectly and the sauce was thick and flavorful. I would definitely recommend this recipe to others.
ITZ RAJ
[email protected]This dish was a hit with my family! The chicken was tender and juicy, and the black bean sauce was flavorful and delicious. I will definitely be making this again.