Asian Chicken & Green Beans Stir Fry with Black Bean Sauce Recipe
This Asian chicken and green beans stir fry is easy and delicious with a black bean garlic sauce.. The black bean sauce is fermented black beans and has a deep rich salty flavor.. Come join me and I will show you step by step how to make this delicious Asian chicken and green bean stir fry.
#chickenstirfry #greenbeans #chinesecooking #tesscooks4u #wokcooking #chinesefood #recipes #recipe
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Asian Recipes by Tess Cooks4u
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Asian Chicken and Green Beans with Black Bean Sauce Recipe
INGREDIENTS:
2 cups green beans - cleaned and ends cut
1/4 cup diced onions
4 mini carrots sliced
1 tbsp. minced garlic
2 tsp. minced ginger
1 tbsp. black bean sauce
1/4 cup water or broth
1 tbsp. ShaoXing cooking wine
1 tsp. dark mushroom flavor soy sauce
1 tsp. sugar
1 tsp. chili sambal - optional
cornstarch slurry - 2 tsp. cornstarch and 1 tbsp. water
*Blanch green beans and carrots for 30-60 seconds depending on size
of green beans.
Place in cold water bath to stop cooking. Drain.
Chicken marinade:
1 cup sliced chicken
pinch of salt
1 tsp. ShaoXing cooking wine
1/2 tsp. Sesame oil
1 tsp. cornstarch
*Mix above ingredients in a bowl and let rest for 10 minutes
*In a wok on high heat, add oil and chicken and spread out.
Do not stir for 15-20 seconds. Then cook and stir for 2-3 minutes
or until done. Remove from pan.
In a wok or pan on medium high heat add oil, minced garlic and ginger.
Cook and stir for 15 seconds and add diced onions and black bean sauce.
Cook and stir for a minute and add blanched green beans and carrots.
Stir to combine.
Add water, Shaoxing cooking wine, sugar and chili sambal.
Stir to combine.
Add dark soy sauce and chicken/juices back into the pan.
Cook and stir to combine.
Add a couple spoonfulls of the cornstarch slurry.
Cook and stir for about 30 seconds and serve.
Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
I have an electric stove so I use a Carbon Steel Flat Bottom Wok
These Wok Spatulas are nice for wok cooking.
Lee Kum Kee Lkk Black Bean Garlic Sauce
I use the Kadoya Pure Sesame Oil
Marukan Rice Vinegar 24 Oz.
SHAOXING Rice Cooking Wine
Pearl River Bridge is my favorite brand of dark soy sauce.
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Chicken green pepper in a black bean sauce...Kcal 460 per portion
This is my new range of low calories meals without all the fats and oils
Patreon:
ABOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about..
The calorie count includes rice
200 grams of cooked rice
1 pre cooked chicken breast cut into small pieces
Condiments
1 heaped tsp of black bean paste...Use whatever you have available
I used Amoy black bean..Amoy has half the salt content compared to Lee Kum Kee
1 to 2 tbls of dark soya sauce
1 tsp of light soya sauce
1/2 tsp of oyster sauce
Pinch of white pepper
Pinch of aromat seasoning
170 ml of water
VEG
1/2 onion sliced
1/2 green pepper sliced
1 red chilli diced
2 cloves of garlic diced
1 spring onion chopped
Cornstarch slurry
1 tsp of cornflour and 1 tbls of water..Mix to form a paste
Method
Add one tsp of rapeseed oil to the wok and add all your veg..Cook for a few minutes and then add your chicken
Next add all your condiments and heat through for a few seconds
Now add your water
Add your cornflour slurry to thicken the sauce..Done
The whole dish is virtually fat free and has many health benefits..
#chickengreenpepperinablackbeansauce..#chickenblackbean..#slimingworldchikenblackbean
Chicken Green Pepper Black Bean Sauce How to make at home – like your Chinese takeaway
Chicken Green Pepper Black Bean Sauce How to make at home – like your Chinese takeaway
How you doing - do not forget the Like ???? + Share have a great day ????
#britishchinese #chickengreenpepperblackbeansauce #blackbean
My Chinese cooking started more than 25 yrs ago when I walked into a Chinese Takeaway and asked Sang for a job. I further fueled my knowledge in Hong Kong in 1995 – from those early days, I cook at least one Chinese meal per week.
I hope that I can remember enough to show you how to cook at home.
Kind regards, Rik
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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Sizzling Chicken in a Black Bean Sauce
Sorry guys i had to remove the original audio track i had on the video and replace it with one of youtubes own..They said i was breaching copyright. The track i'm using now is the best of a bad bunch..I'm really disappointed because i had to delete the sound of my burner and the sizzling of the food...The track was originally royalty free but the artist has now decided it's not..I had to change a few of my videos because of this..If your reading this Mr Artist can i have it back..
I normally use Lee Kum Kee black bean sauce but i thought i would give this a try..This one is a lot less salty and find it more flavoursome and also you can add more..With Lee Kum you have to use less because of the salt content..
ABOUT ALEX
Alex was Born and bred in Glasgow..He's been working now in various Chinese takeaways as a delivery driver for the past few years or so..Most of what he's learnt is just by watching the chefs..
In all my videos i use a high power burner so cooking temperature's may vary cooking on a normal hob..Not all takeaways will ignite the food the way i do and just cook in the normal fashion..This is just my preference..The most important part is using the correct condiments and you will produce some amazing results..My subscribers are testament to that which i'm pleased about..
Patreon:
Recipe
1 large chicken breast pre cooked thinly sliced
Veg
1/2 red bell pepper
1/2 onion
1 green chill diced
2 cloves of garlic diced
2tbls shaoxing wine
1 heaped tbls of Amoy black bean garlic sauce
Pinch of white pepper
1 tsp oyster sauce
2 to 3 tbls dark soya sauce
1/2 tsp MSG
Method
Add some vegetable oil to the wok and add all your veg.Cook for a few minutes
Now add your pre cooked chicken shaoxing wine and the rest of your condiments
Toss through and then add about 50 ml of water to loosen the mix
Add a cornflour slurry to thicken..1 tbls of cornflour to 3 tbls of water..Done
#chickenblackbeansauce..#howtomakechickeninablackbeansauce
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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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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