How do you make a simple Chicken Balck Beans Sauce??

Question

I tried making a simple Chicken Black Beans Sauce, It just doesn't taste like you get in a Chinese Resturant! Help!!!!!

Answer 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins
Quick Recipe


Ingredients
450g/1lb boneless skinless chicken breasts, cut into 5cm/2in chunks
1 tbsp light soy sauce
1½tbsp Shaoxing rice wine or dry sherry
½ tsp salt
1 tsp sugar
1 tsp sesame oil
2tsp cornflour
2 tbsp groundnut oil
1 tbsp finely chopped fresh root ginger
1½tbsp coarsely chopped garlic
2 tbsp finely chopped shallots
3½tbsp finely chopped spring onions
2½tbsp coarsely chopped salted black beans
150ml/5fl oz classic Chinese stock or good quality bought stock

Method
1. Put the chicken in a bowl and mix with the soy sauce, rice wine or sherry, salt, sugar, sesame oil and cornflour.
2. Heat a wok over a high heat, then add the oil. When it is very hot slightly smoking, add the chicken and stir-fry for 2 minutes.
3. Then add the ginger, garlic, shallots, 1½tbsp of the spring onions and the black beans and stir-fry for 2 minutes.
4. Finally add the stock. Bring the mixture to the boil, then reduce the heat, cover and simmer for 3 minutes or until the chicken is cooked. Garnish with the remaining spring onions and serve.

Answer 2

Try this little trick after you buy the black beans from the store.

Use a glass jar and soak the black beans in vodka or dry sherry before use. If you can get the real chinese rice liquor, use that. It will keep for up to 6 months in the fridge.

Marinate your chicken with the black bean paste, sugar and cornstach for 2 hours before you cook it. Also, to enhance black bean dishes, usually chili peppers and garlic are used in combination. Bon Appetit.

Answer 3

Simple? Well, that's a matter of opinion but, this whould be what you wanted.
The trick here is to usr "fermented" black beans

Chicken in Black Bean Sauce

1 lb Boneless chicken breasts
2 tsp Dry Sherry
1 tsp Soy Sauce
2 tsp Sesame oil

SAUCE
1/2 cup Chicken stock
2 tsp Cornstarch
1/2 tsp Sugar
1 tsp Soy Sauce
1 tsp Hot chili paste
1 tsp Vegetable oil
2 x Cloves garlic
2 tsp Minced fresh ginger
2 tsp Fermented black beans

Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole.
Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic, ginger and black beans; set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant. Stir in stock mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir once. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately.

Answer 4

The reason why you can't get it like the Chinese restaurants is because of the way they flavour and treat the black beans BEFORE they use it. My husband works at a well known one in London.

Answer 5

i agree with willows answer. It's all about the fresh ingredients i'm afraid. Sesame oil, fresh garlic and ginger as a base to many chinese recipies- invest in these 3 ingredients and then add shop bought sauce and not so bad!

Answer 6

shrink the rooster into small cubes or strips and positioned it in a pan with a splash olive oil or canola oil and brown the rooster. you will could shop stirring and turning it. depart it there till each and all the products have cooked sparkling via. Then the two positioned it on suited of your crimson beans and rice or stir it into the crimson beans and rice. sturdy stuff. attempt it with sausage sometime, too.