Hunan Shrimp With Spicy Black Bean Sauce-Chinese S
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1 cup of chopped broccoli
1 1/3 cup of mix vegetable(baby corns, shiitake mushroom, bell peppers and water chestnut)
12 oz of jumbo shrim
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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Beef in Black Bean Sauce | Nice ‘N’ Simple
Beef in Black Bean Sauce Recipe
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Ingredients:
Half a small onion
1 red pepper
2 stems of spring onions
3 cloves of garlic
1 thumb-size ginger
1 and 1/2 tablespoons of black beans
450g of rump steak cut into 2 inches long strips (marinated)
Half a chilli (optional)
1 tablespoon of potato starch/corn flour mixed with 2 tablespoons of water
2 tablespoons of oyster sauce
2 tablespoons of light soy sauce
1 teaspoon of dark soy sauce
1 teaspoon of sugar
HOW TO MARINATE BEEF (add all the following ingredients into a bowl):
1/2 teaspoon of white pepper
1 tablespoon of dark soy sauce
1 tablespoon of potato starch or corn flour
1 tablespoon of soy sauce
1 teaspoon of sesame oil
1 tablespoon of oyster sauce
1 teaspoon of cooking wine
1/2 teaspoon of baking powder (optional)
2 tablespoons of water
Mix these ingredients in well with the beef and leave to marinate for 30 minutes
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Stir Fry Chicken and Bell Peppers with Black Bean Sauce Recipe
Learn how to Make Stir Fry Chicken and Bell Peppers with Black Bean Sauce and also with onions
#chickenstirfry #blackbeansauce
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Ziangs: How to use Lee Kum Kee Black Pepper Sauce (webstore insert)
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8 TREASURE VEGETABLES IN BLACK BEAN SAUCE
Here comes a very easy Chinese gravy that pairs beautifully with a fried rice or noodles alike.
INGREDIENTS
Bell peppers mixed( red, yellow and green) - 1cup
Carrot - 1/2 nos
Baby corn - 8 to 10 sliced thick
Asparagus - 4nos
Onions - 1 small
Spring Onions - 5 to 6
Roasted Cashews - a handful
Cornstarch - 5tbsp
Oil - 2tbsp
Dark soy sauce - 2 tbsp
Tomato puree - 3 tbsp
Black bean sauce - 3 tbsp
Sugar - 1tsp
Black pepper powder - 1tsp
Sesame seeds - 2 tsp
Chopped garlic - 3 tbsp
Green Chillie slit - 1nos
Chopped ginger- 1tbsp
Spring onion greens chopped- 3 to 4 tbsp
Basil leaves roughly torn - 5 to 6 leaves
METHOD
Heat oil in a wok and add the sesame seeds. Allow it to splutter. Add the chopped ginger, green chili, garlic and sauté a little. Add the roughly diced onion, spring onion bulb and sauté till onions are translucent but still crunchy. Add in the mixed chopped vegetables, salt and pepper . Mix well and allow it to fry for a couple of minutes.
Now add the soy sauce, tomato puree and black bean sauce one after the other and mix well. Add water and sugar. Cook the vegetables till they are well done but not overcooked.
Mix water to cornstarch and make a slurry.
Add this to the vegetables and cook till the cornstarch cooks and obtains a glossy look.
Adjust the consistency by adding water if required.
Add the torn basil leaves and spring onion greens. Stir and cook for another 2 to 3 minutes.
Transfer to a serving dish and serve as an accompaniment for your choice of fried rice or noodles