How to Make Chinese Spicy Black Bean Chicken Asian Cooking Recipe Cuisine

China Spicy Black Bean Chicken

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

Marinade:

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

2 teaspoons cornstarch

1 pound boneless, skinless chicken breasts, sliced into 1-inch cubes

2 tablespoons fermented black beans

Sauce:

2 tablespoons Chinese rice wine or dry sherry

2 tablespoons soy sauce

¼ teaspoon chili oil

½ teaspoon ground cumin

½ teaspoon paprika

1 tablespoon peanut or vegetable oil

1 yellow onion, chopped

1 garlic clove, minced

1 teaspoon julienned fresh ginger


Directions:

In a small bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and gently stir to coat. Let stand at room temperature for 10 minutes.

 Rinse the black beans to remove any grit. In a small bowl, mash the black beans with the back of a spoon and set aside.

 In another small bowl, combine the rice wine, soy sauce, chili oil, cumin, and paprika. Set aside.

 Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the chicken and stir-fry until it is no longer pink on the outside but not yet cooked through, 2 to 3 minutes. Add the onions, garlic, ginger, and fermented black beans and stir-fry for another minute.


Add the sauce and scrape the bottom of the wok with a spatula to loosen up any juicy brown bits. Stir to coat the chicken. Simmer until the sauce is slightly thickened, about 1 minute. Transfer to a plate and serve.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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