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:
Beef with Black Bean Sauce
Quick & Easy Fish Stir Fry in Black Bean Sauce 速炒豆酱鱼 Chinese Fish Recipe • Work From Home Meal Idea
Like us, some of you may be working from home because of coronavirus (COVID-19). Instead of having instant noodles, you can easily whip this up in less than 15 mins. Don't forget to cook some rice to go with this dish. If you want to make it even more nutritious, consider adding some vegetables in for an all-rounded meal. Just one dish for one meal. Enough and perfect. Stay safe, everyone!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 pax
Marinated fish
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300g snakehead fish (Toman fish) or any white flesh fish
A few dashes of white pepper
1/2 teaspoon of fresh young ginger juice
1/3 teaspoon of salt
1 tablespoon cornflour (
Other ingredients
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2 chopped shallots
10g chopped young ginger
2 stalks spring onion (add stem first then the leafy part at the end of the cooking process)
4 cloves chopped garlic
1 tablespoon black bean paste (
250ml water
1/2 teaspoon sugar
2 thinly sliced fresh red chilli - deseeded (optional)
1 tablespoon Chinese cooking wine (Shaoxing Huatiao wine) (
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If you like this recipe, you might like these too:
Restaurant style Chinese Spinach Tofu w/ Mushrooms 菠菜豆腐
Chinese Steamed Chicken & Mushrooms in Oyster Sauce
Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Beef with black bean sauce- a quick and easy Chinese recipe
Stir-fry beef with black bean sauce is my favorite food ordered in Chinese restaurants.
Since my favorite restaurant is no longer serving this dish recently, I decided to dig deeper into how to prepare it at home.
I am delighted it is pretty easy to prepare if I use a store-bought black bean sauce. What’s more, it is such a delicious but quick and easy recipe that I can make it within 30 minutes.
After enjoying the delicious beef stir-fry with black bean sauce today, I've decided to jot down the steps and share this recipe with you
#beefstirfry #BeefWithBlackBeanSauce #blackbeansauce
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Recipe:
(Please download the recipe and read the full details at )
Ingredient A
350g beef
2 tsp soy sauce
1/2 tsp salt
1/2 tsp baking soda
1 tsp cornstarch
Ingredients B
2 tsp minced ginger
1 tbsp minced garlic
3 tbsp vegetable oil
1/2 green bell pepper
1/2 red bell pepper
1 medium-sized onion
1 tsp sesame oil
1 tbsp rice wine
1 tsp of cornstarch (plus 1 tbsp of water to make a slurry)
Ingredients C
1.5 tbsp black bean sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1/4 tsp ground black pepper
3 tbsp water
Method:
Preparation
- Cut the beef across the grain into thin slices.
- Marinate the beef with Ingredient A for 15 minutes.
- Cut the spring onion into short sections, about 1 inch in length.
- Cut the green bell pepper into one-inch pieces.
- Slice one medium size onion into wedges.
- Mix Ingredients C (except the black bean) to become the stir-fry sauce.
Cooking
- Heat the vegetable oil to medium-high heat, then add the marinated beef and spread it out into a single layer.
- Let the beef sear for half a minute, then flip over to sear the other side until slightly brown.
- Continue to stir-fry the beef until about 80% cooked. Then remove the beef from the wok with a strainer, and leave excess oil in the wok.
- Saute the chopped garlic and ginger with the remaining oil in the wok.
- Add the black bean sauce and the stir-fry sauce to the wok, then put all the vegetables into the wok. Turn up the heat to stir-fry the vegetable until crisp-tender. You can add a splash of water if it is too dry.
- Return the beef to the wok.
- Add the cornstarch slurry to thicken the gravy.
- Add the spring onion, a teaspoon of sesame oil, and a tablespoon of Shaoxing wine. Dish out.
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Website:
Tofu with black bean sauce- classic Chinese stir-fry recipe
Have you ever tried cooking tofu with black bean sauce?
It may sound unusual to anyone who does not cook Asian food often, but it is a classic everyday home dish for the Chinese, especially among the Cantonese.
Black bean sauce is not just raw black beans ground into a sauce. It is a paste or sauce made from fermented black beans. Don't be put off by the word fermentation - it's a process that can develop a lot of flavor. Think of cheese, which is a product of milk fermentation. Fermentation also gives black beans an intense umami flavor that is perfect for cooking Chinese dishes.
Now, let's think of tofu as a blank canvas. It has texture but not much flavor on its own. This makes it the perfect vehicle to absorb any flavor, and of course, the black bean sauce added to it.
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Recipe:
(Please download the recipe and read the full details at )
Ingredients A
500g firm tofu
3 tbsp vegetable oil
1 medium size onion, sliced
1 tsp chili oil (optional)
3 cloves garlic, chopped
1 tsp grated ginger
2 tbsp fermented black bean sauce
2 stalks of green onions, cut into one-inch sections
Ingredients B
1 tbsp Shaoxing wine
1 tsp sesame oil
1/2 tsp light soy sauce
1 tsp sugar
1/4 tsp ground white pepper
2 tbsp water
Ingredients C
1 tbsp toasted sesame seeds
Method:
Pan-fry the tofu
- Drain the excess water from the tofu and place it on a paper towel to absorb the remaining water.
Cut the tofu into approximately 1/4-inch thick pieces.
- Place the tofu on a plate and wait for ten minutes. Remove any water if there is water releasing further from the tofu.
- Add vegetable oil to a pan. Place the tofu single layer in the pan. Over medium-high heat, pan-fry the tofu until it becomes golden brown.
- Once done, remove the tofu from the pan and set it aside.
Prepare the sauce
- Heat the remaining oil in the pan to sauté the sliced onion.
- Once the onion turns slightly brown and aromatic, add the garlic, black bean paste, and seasonings.
- Add the seasonings (Ingredients B) to the pan.
- Then, return the pan-fried tofu slices to the pan and carefully flip them to coat them with the black bean sauce.
- Transfer to the serving plate. Sprinkle some toasted sesame seeds on top to serve.
#blackbeansauce #tofurecipe
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Website:
Chicken with Black Bean Sauce
Make juicy chicken with rich savory black bean sauce just like you’d get from a Chinese restaurant! Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
Marinade
1 (10 oz / 280 g) boneless chicken breast (or boneless chicken leg), diced to 2/3” (1.5 cm) cubes
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons cornstarch
1/4 teaspoon salt
Sauce
2 tablespoons black bean sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon oyster sauce
1/2 teaspoon dark soy sauce
1 tablespoon water
1 teaspoon sugar
1/8 teaspoon ground black pepper
1/2 teaspoon cornstarch
Stir-fry
2 tablespoons peanut oil (or vegetable oil)
1/4 white onion (or 1 big shallot), diced
1 teaspoon minced ginger
2 cloves garlic, sliced
1 bell pepper, diced
Check out more cooking notes at ➡︎
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