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Posted by on Mar 27, 2012 in NonVeg | 0 comments

Chicken Stir fry with Black Bean Sauce

Chicken Stir fry with Black Bean Sauce

My husband and I are big on Chinese food.Growing up,i had Indo Chinese dishes.I still think think they are best.So now that we have moved out from the city,we don’t let the opportunity for good Chinese food pass by easily.There is a ‘Hunan’ Chinese restaurant in a city,called ‘Mencius’ and i love love their Chicken in Black Bean Sauce.First time i ordered this dish because i couldn’t find the type of noodle dish i was looking for, in their menu.Pleasantly,it did not disappoint me.Since then i have tried time and again to replicate this dish at home and i am never successful.When i make/order Chinese dishes,it has to  appeal to me color and texture wise, more then any other kind of dish.

One thing i have learnt about chinese cooking is,since it uses such combination of hot,sour,sweet and spicy all at the same time,getting the proportion of each kind of ingredient is crucial.Little imbalance in tartness vs nuttiness can ruin the whole dish.So i still have ways to go to nail down the right ratio.I don’t wanted to take the chances with the sauce ratio,so i followed  Stir Fried chicken with Black Bean Sauce  with minor tweaks in ingredients i had.

Chicken Stir fry with Black Bean Sauce

Chicken Stir fry with Black Bean Sauce

Ingredients

  1. 2 (8 oz) Chicken Breast cut in cubes
  2. 1 medium size onion sliced
  3. 1 Red Bell Pepper sliced
  4. 2 cloves of garlic chopped
  5. 1/4 tsp of grated Ginger
  6. 1/4 tsp red Pepper flakes
  7. 2 tablespoon fermented black beans in water and Salt
  8. 2 tsp Corn Starch
  9. 1 teaspoon plus 1 tablespoon Shao shing rice cooking wine *
  10. 2 teaspoons light soy sauce
  11. 1 teaspoon dark soy sauce
  12. 1 tsp Seasme Oil
  13. 1-1.5 Tbl vegetable Oil

Instructions

  1. Marinade the chicken by combining cornstarch,1 tsp of rice wine,light Soy Sauce and chopped Ginger and Garlic for 10-15 mins.
  2. Meanwhile combine black beans,1 tablespoon of rice wine,dark soy sauce and seasme oil in bowl.
  3. In a very hot wok,add vegetable oil.Add the chicken and cook until they are almost done.
  4. Add Onions and Peppers and cook until they are done per your taste.
  5. Add the Black bean mixture to the chicken and Veggie mixture.Add may be 1/3 cup of water to deglaze the wok.
  6. Serve hot with Fried rice.
http://www.handfulofjoy.com/chicken-stir-fry-with-black-bean-sauce/

Yummy Notes

  • My dish certainly does not look like what i have eaten out,nor do they taste the same.Mine has a taste of its own,luckily in a good way this time 🙂
  • I am the kind of person who improvises with what i have in the pantry.However with Chinese cooking,i tend to stick with authentic Chinese vinegar,soy sauce and other sauces as much as i can.
  • I don’t like vegetable very crunchy,so i cook it until its pliable,translucent.
  • I am also the believer in cooking with the wine which i will be  drinking.Though,with Chinese cooking,i have chosen to make an exception.I did find most recommended Shaoxing rice wine.It comes in a big bottle.My thought is i would be using 1 tablespoon or 2 at a time and based on my very very limited knowledge of wine,it will go bad if it remain opened for long time since we are not drinking that for sure.If it starts coming in very small bottle,i may go back to the real deal.Until then i am sticking with salt added,cooking wine,which will not go bad after opening the bottle, for the lack of any other authentic options.
  • For my senses,regular super market rice wine Vs authentic Chinese Rice wine makes recognizable difference and i will always go for authentic,if i can.

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