Braised Chicken with Black Bean Sauce
Braised Chicken with Black Bean Sauce requires about 45 minutes from start to finish. For $3.86 per serving, you get a beverage that serves 4. One portion of this dish contains roughly 47g of protein, 272g of fat, and a total of 2706 calories. 170 people were glad they tried this recipe. A mixture of low sodium chicken broth, chili peppers, cornstarch, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Serious Eats. With a spoonacular score of 82%, this dish is great. Similar recipes include Braised Lamb in Black Bean Sauce, Homemade Black Bean Sauce (aka Black Bean Garlic Sauce or Black Bean Paste), and Black Bean Soup With Chorizo and Braised Chicken.
Servings: 4
Ingredients:
3 pounds chicken parts (from about one 4-pound chicken), cut into 2-inch segments with a cleaver or heavy knife
3 jalapeños, sliced, or 3 dried red chili peppers
1/4 cup roughly chopped cilantro leaves
1/4 cup cornstarch
6 large cloves garlic, peeled
Kosher salt
2 cups low-sodium homemade or store-bought chicken broth
1 quart vegetable, canola, or peanut oil
1/4 cup dried fermented black beans (see note above)
1/2 cup chinese rice wine.jpg)
6 scallions, sliced
Equipment:
deep fryer
dutch oven
wok
sieve
frying pan
Cooking instruction summary:
Procedures 1 Mince garlic and fermented black beans together, until you have a mashed-up combination of the two. 2 Preheat the oil in a wok, Dutch oven, or deep fryer 350°F. Dredge the chicken in the cornstarch. Deep fry chicken until golden brown, about 3 minutes. Remove the chicken with a slotted strainer. Strain and oil and reserve for another use. 3 Heat 1 tablespoon of used oil in a large wok or 12-inch skillet over high heat until smoking. Stir-fry the garlic and black bean mixture in the oil until fragrant, about 30 seconds. Add the pieces of chicken and continue to stir-fry until the pieces are all evenly coated, about 30 seconds longer. 4 Add rice wine and stock. Add chilies if using. Bring to a boil, reduce to a simmer, then cover and cook until chicken is cooked through, about 30 minutes. Remove chicken and set aside. Increase heat to high and cook without a lid until sauce is reduced to about 1/2 cup. Season sauce to taste with salt, pour sauce over chicken, garnish with scallions or cilantro, and serve immediately.
Step by step:
1. 1
2. Mince garlic and fermented black beans together, until you have a mashed-up combination of the two.
3. 2
4. Preheat the oil in a wok, Dutch oven, or deep fryer 350°F. Dredge the chicken in the cornstarch. Deep fry chicken until golden brown, about 3 minutes.
5. Remove the chicken with a slotted strainer. Strain and oil and reserve for another use.
6. 3
7. Heat 1 tablespoon of used oil in a large wok or 12-inch skillet over high heat until smoking. Stir-fry the garlic and black bean mixture in the oil until fragrant, about 30 seconds.
8. Add the pieces of chicken and continue to stir-fry until the pieces are all evenly coated, about 30 seconds longer.
9. 4
10. Add rice wine and stock.
11. Add chilies if using. Bring to a boil, reduce to a simmer, then cover and cook until chicken is cooked through, about 30 minutes.
12. Remove chicken and set aside. Increase heat to high and cook without a lid until sauce is reduced to about 1/2 cup. Season sauce to taste with salt, pour sauce over chicken, garnish with scallions or cilantro, and serve immediately.
Nutrition Information:
covered percent of daily need
