Friday, November 13, 2009
Chicken with Spicy Black Bean Sauce and Stir-fried Vegetables
I'm definitely feeling much better. Whatever bug I caught turned into bronchitis (free gift with purchase?) which is why I was so sick. Thankfully I'm feeling better since I'm getting on a plane at 6AM tomorrow to head to Detroit Rock City to celebrate my grandmother's 90th birthday! Ninety! Amazing! Can you imagine all of the changes she's seen in her life? It's mind-boggling, really.
As promised, here are the recipes from my class. This was SO good. I can't wait to make it again. Now, the recipe calls for chicken, but I believe this would be equally tasty with beef, pork, or shrimp. I added the sambal oelek because I was in the mood for spicy. I recommend adding sambal rather than the garlic chili version because the sambal is just chiles and nothing else. It's available in Asian markets everywhere. It'll keep forever in the fridge. Do let me know if you make this. I'd love to hear what you think.
Chicken and Snowpeas in Black Bean Sauce, 4 servings
2# (about 8 ounces each) Chicken breasts, boneless, skinless
1 Egg white
6 fl oz Chinese rice wine
2 TBSP Cornstarch
2 fl oz Soy sauce
2 tsp Granulate sugar
2 Onions, small
4 fl oz Peanut oil (or any flavorless oil)
1 TBSP Garlic, minced
2 tsp Fresh ginger, minced
3 TBSP Fermented black beans, mashed
4 oz Snow peas, fresh
To Taste (TT) Sambal Oelek
1. Slice chicken into thin strips, about 1" x 1/4".
2. Combine the egg white, one third of the wine, and 1 TBSP of cornstarch. Add chicken, refrigerate for 2 hours.
3. For the sauce, mix the soy sauce, sugar, remaining wine, and cornstarch.
4. Quarter the onions, separate the layers.
5. Stir-fry the chicken in 3 fl oz of oil. Remove and set aside.
6. If necessary, add the remaining oil and stir-fry the garlic and ginger for 30 seconds. Add the onions and mashed beans and stir-fry for 30 seconds. Add the snow peas and cook for one minute.
7. Return the chicken to the pan, add the sauce mixture and stir-fry until hot and the sauce has thickened.
8. Serve immediately with rice.
-In the steps that ask you to add cornstarch to liquid, MIX WELL! Cornstarch gets lumpy when introduced to liquid. It may be helpful to use very clean fingers to break up the lumps.
-On the day we made this, we were out of Chinese rice wine in the kitchens. We used rice wine vinegar instead. I think I'd do it again. It gave this dish a nice tanginess that helped to round out the flavor. The choice is yours.
-When you remove your chicken from the marinade, pat it dry.
-I also added baby corn, which was good as well.
Stir-fried Asparagus with Shiitake Mushrooms, 4 servings
6 oz. Shiitake mushrooms
1 TBSP vegetable oil
1 TBSP sesame oil
2 tsp garlic, chopped
4 fl. oz. oyster sauce
TT crushed red chiles, optional
1. Wash the asparagus, trim the ends, and slice on the bias into 1-2" pieces.
2. Wash the mushrooms, trim off the stems, slice the caps into 1/2" slices.
3. Heat the oils in a wok or saute pan.
4. Add the garlic and stir-fry for a few seconds.
5. Add the asparagus and mushrooms and stir-fry for 1 minute.
6. Add the oyster sauce (and crushed red chiles if used) and continue to stir-fry until the asparagus is nearly tender, approximately 3 minutes.
-If you are unfamiliar with oyster sauce, it's wicked salty. I found that in step 6, it was helpful to add some chicken stock. It toned down the saltiness and the stickiness of the cooked oyster sauce. I definitely recommend it.
-Feel free to add other veggies here. I added eggplant too. Tasty!