chicken with Black Bean Sauce

Chicken with Black Bean Sauce

 

Fermented black beans add their own unique flavor to this Chinese stir-fry recipe that’s quick and easy to prepare.

 

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 30 mins

 

Serves 4

 

Ingredients

For the Marinade:

750 gms boneless (skinless chicken thighs (cut into bite-sized pieces)

1 tbsp Chinese rice wine

1 tbsp light soy sauce

Half tsp sesame oil

2 tsp cornstarch

For The Stir Fry:

2 tbsp oil

1 tsp cornstarch

2 tsp water

1 small onion (chopped)

3 cloves garlic (minced)

1 tbsp fresh ginger (chopped)

2 green onions ([spring onions] sliced into rounds)

2 tbsp Chinese fermented black beans (rinsed and chopped)

1 red pepper (chopped)

Half cup chicken stock

Salt, sugar, red chilli as per taste

 

 

Method:

Combine the chicken thighs with the rice wine, soy sauce, and sesame oil. Mix in the cornstarch and marinate the chicken in the refrigerator for 15-20 minutes.

 

While the chicken marinates, cut up the vegetables as well as the ginger, garlic, and spring onion.

 

In a small bowl, combine the cornstarch with the water and Set aside.

 

Using a wok or large skillet, heat the 2 oil. When the oil is hot, add the peppers and onion and cook until tender, remove from the pan and set aside.

 

Add the ginger, and garlic to the wok. Stir-fry for a few seconds until aromatic.

 

Remove the chicken from the marinade with a slotted spoon. Add the chicken thighs (discarding any excess marinade). Stir-fry for 4-5 minutes, until the chicken changes color and is nearly cooked through.

 

Mix in the black beans stir-fry for 1 to 2 minutes, then add chicken stock. Cover and let cook for another 2 minutes then add the green onion

 

Add the pepper mixture and the sugar followed by the cornstarch/water mixture, stirring quickly to thicken.

 

Serve immediately with cooked rice and the black bean gravy with cucumber salad.

 

Tips

 

Prepare all your ingredients before starting. When making a stir-fry, things move quickly. Having your ingredients ready keeps things running smoothly.

 

Don’t be use soy sauce – fermented black beans are salty, so before adding any soy sauce it’s best to wait and add it after tasting.

 

Be sure to rinse the black beans – fermented black beans are salty and need to be rinsed in order not to overpower the dish.

 

Stir your stir fry often to keep things from sticking to your pan or wok.

 

Change things up by replacing the chicken with your favorite protein. Such as mutton mince or shrimp.

Chicken Kabsa

Chicken Kabsa

Kabsa is the national dish of Saudi Arabia, one of the best rice Arabic dishes. Golden brown cooked chicken pieces over flavorful kabsa rice and garnished with pine nuts and golden raisins. A classic recipe in many Middle Eastern countries.

 

Course: Main Course

Cuisine: Middle East

 

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

 

Servings: 4 servings

 

Ingredients:

 

750 gms skinless boneless chicken thighs. 

3 carrots grated or shredded, 150g

2 green chili peppers seeds removed for milder heat

2 red chili peppers or bell peppers

Half tbsp dry ground coriander.

Half tsp turmeric.

Half tsp ground cloves.

1 cinnamon stick.

3 cardamom pods.

2 bay leaves.

1 dry lime.

Quarter tspn nutmeg

1 garlic clove crushed.

1 Large onion diced.

Salt, paprika and ground black pepper as per taste

2 tbsp ghee/butter or oil.

1 cup basmati rice, soaked in water for 15 minutes.

2 tbsp tomato paste.

Salt as per taste

2 cups water or chicken stock. 

 

Ingredients for Garnish

Quarter cup almonds sliced or slivered

Quarter cup raisins

Quarter cup sultanas

 

Method:

 

In a non-stick deep skillet, heat ghee, add all the spice and stir for 2 minutes or until fragrant.

Heat olive oil in a wide pan over medium-high heat until shimmering. Add almonds, raisins, and sultanas, and cook until golden brown, for about 3 minutes. Using a slotted spoon, transfer them to a plate and set aside.

Add garlic and stir for 20 seconds then add diced onion and stir for 3 more minutes.

Add chicken pieces and cook for about 3 minutes, turning to the other side halfway through.

Add grated carrots, chili peppers, chicken stock, dried lime, the seared chicken, and salt. Raise the heat until the mixture bubbles, then reduce the heat, cover the dish, and let it simmer for 25 minutes on the stovetop. Add rice, tomato paste and salt then stir everything well to distribute tomato paste evenly.

Pour water and bring to a boil, reduce heat, cover and continue to cook on low for 30 minutes or until water is absorbed.

Turn heat off, uncover and let it set for a couple of minutes.

Fluff with a fork and garnish with almonds, raisins, and sultanas and serve it hot. Best served with cucumber raita.

Kerala Chicken Stew

Kerala Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Serve it with steamed rice, appam.

 

Important Notes: – The coconut milk might curdle while cooking. But don’t worry; the curry will be fine once you add thick coconut milk at the end of cooking. But if you don’t want the milk to curdle at all, add a tablespoon of cornstarch to it. It will also make the curry creamier.

 

Prep: 10 mins

Cook: 50 mins

Total: 1 hour 

 

Servings:  4 people

Ingredients 

Ingredients:

 

1 kg. Chicken cut in cubes

2 whole green cardamoms (hari elaichi)

2-3 whole clove (laung)

1 inch piece of cinnamon stick (dalchini)

3-4 whole black peppercorns (kali mirch)

2 bay leaves (tejpatta)

2 cups thinly sliced onions

1 tbsp finely chopped ginger

1 tbsp finely chopped garlic

3-4 green chilies (slit into half)

10-12 curry leaves

2 cups thin coconut milk (To make thin coconut milk, mix together quarter cup thick coconut milk with 2 cups water.)

Half cup peeled and cubed potatoes 

Half cup peeled and cubed carrots 

Quarter cup cashew nut paste

1 cup thick coconut milk

Salt & Pepper as per taste

3 tbsp coconut oil

 

Ingredients for Tempering

2 tbsp coconut oil

4-5 pearl onions (sliced)

10-12 curry leaves

 

Method to make The Stew

Heat coconut oil in a pan over medium-high heat.

Once the oil is hot, add green cardamoms, cloves, cinnamon stick, peppercorns, and bay leaves and sauté for 5-6 seconds.

Add onions, ginger, and garlic, and cook until the onions are light brown in color. Stir frequently.

Add green chilies and curry leaves and cook until the onions turn golden brown in color, stirring frequently.

For a lighter-colored stew, cook the onions until they are just translucent.

Now add chicken and cook for 3-4 minutes, stirring frequently.

Add thin coconut milk and salt and mix well.

Reduce the heat to low.

Cover the pan with a lid and cook for 20 minutes.

Stir a few times in between.

Add potatoes and carrots and mix well. Cover and cook until chicken and vegetables are cooked well (20-25 minutes). Stir a few times in between.

Now add cashew nut paste and thick coconut milk and cook for another 3-4 minutes, stirring occasionally.

Check for salt and add more if needed.

 

Method to Temper the Stew

 

Heat oil over medium heat and roast the cashews until they are golden brown and crisp. Once done, stir in another sprig of curry leaves that are roughly torn. Stir for a few seconds and turn off the heat. Add this to the Kerala Chicken Stew. 

 

Final step is to caramelize the onions. Heat a pan with a little oil; add onions and sauté until they turn lightly brown and caramelized.

 

Sprinkle the caramelized onions over the simmering curry, give it a stir, check the taste and adjust the salt accordingly. Transfer the Kerala Chicken Stew to a serving bowl and serve hot.

 

Chinese Sesame Chicken

Important cooing tips:

The secret to ensuring your chicken remains crispy even after tossing it with the sauce is double-frying. Any neutral oil can work for frying.

You can adjust the sauce to taste before you toss it with the chicken. To have the sesame sauce be less sweet, so you can choose to add the lesser amount of honey and/or brown sugar if you prefer.

Don’t overcook your sauce: Boiling the sauce for 1-2 minutes essentially reduces it down into a sticky glaze, making it glossy and thick enough to coat the chicken. Don’t cook the sauce too thick, or too sticky, as it will be bitter.

 However, if you do find that your sauce is reducing a bit too fast, you can either reduce your heat, or add a splash of hot water to dilute the mixture and let it reduce again.

Drizzle in the sesame oil last: Sesame oil is almost always added at the final moments of cooking to retain its bold flavour and aroma. By doing this simple step, you’re able to actually taste the toastiness of the sesame oil in the foreground, as opposed to it being muted in flavour.

Only briefly toss the chicken in the sauce: 15-30 seconds is all you’ll need to quickly toss the chicken in the sesame sauce. If you overdo it, your crispy chicken may risk getting soggy due to the steam and heat produced in the pan.

What vegetables can I eat this with?

Veggies can help to cut the richness of the dish and to make it a more complete and filling meal. by pairing this with stir-fried greens like broccoli, cabbage, and/or zucchini. directly into the stir-fry, such as carrots, bell peppers, and celery.

TO STORE: Refrigerate sesame chicken within 2 hours after cooking it. Stored in an airtight container, sesame chicken will keep well for 3 to 4 days.

To make this ahead of time, keep the sauce and cooked chicken separate from each other to prevent the chicken from getting soggy.

How do I store leftovers?

Leftover sesame chicken can stay fresh in the refrigerator for up to 5 days and stored in an airtight container. These are perfect for meal-prepping as well, just note that the texture may not be as crispy as freshly cooked.

Freezing these is also possible, though the texture of the coating may get soggy and/or soften over time.

 

Servings

3-4

Ingredients

450 g chicken, cut into bite-sized pieces

• 1.5 tbsp sesame oil
• 2 tsp sesame seeds
• 1 clove garlic, grated

• 2 green onions thinly sliced

Ingredients for Batter

• Half cup cornstarch
• 2 tbsp flour
• 1 tbsp soy sauce
• 1 egg white
• Sesame Sauce
• 2 tbsp soy sauce
• 1& Half tbsp ketchup
• 1 tbsp rice vinegar and wine>
• 2 tbsp sesame seeds to garnish
• White Pepper, salt, brown sugar and honey  as per taste

 

Directions

• Prepare the batter by combining all the ingredients in a bowl until you have a smooth, paint-like batter consistency (add more water if too thick).
• Add in the chicken and gently mix to ensure the chicken pieces are well coated with the batter.
• Deep fry the coated chicken pieces for about 5-7 minutes, or until fully cooked through and golden. 
• Double fry (optional, but highly recommended): Turn the heat to high, and fry the chicken for a second time (~375 F) for 30-60 seconds until golden brown and crispy. Set aside to cool on a wire rack.

In a separate bowl, mix together all the ingredients for the sesame sauce until smooth ².

• Pour the sauce into a large pan or wok and bring to a boil for about 1-2 minutes, or until slightly thickened.
• Once thickened, add in the fried chicken pieces, sesame oil, and sesame seeds. Gently toss until the chicken is fully coated in the sauce.
• Top with green onions. Enjoy with a side of rice and fresh veggies!