It’s a smooth sauce made with fermented board beans with added aromatics (garlic, sugar etc). It’s called “Tian Mian Jiang” in Chinese, directly translated to “sweet flour paste”, we also call it “sweet bean paste”.įermented Black Bean Sauce – not the one used in this recipe but you can use it as an alternative. It’s made with soy bean and flour, and tastes sweeter. If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! I’d love to see what you come up with.įermented Black Bean Paste – It’s not the one used in this recipe and it’s usually used as Peking duck dipping sauce. I’ve made this dish very saucy so it is perfect to serve on top of rice. You’d be surprised at how easy it is to prepare this restaurant-style string bean chicken at home. Steam until the beans reach your preferred texture, another 2 minutes or so. Then pour in 1/4 cup chicken stock (or water) and cover the pan. Simply sear the beans for 2 minutes or so. On the other hand, there is another solution if you’re in a hurry. But the beans will end up with a perfectly seared surface that absorbs more sauce and has a tenderer texture. The process takes some time and patience (about 10 minutes). To make the beans extra tasty, the best way is to slowly roast them until the surface is withered and browned. In the recipe, I borrowed the cooking technique from Sichuan dry fried green beans. Chopped ginger, garlic, and green onion in a bowl.Mixed sauce with a spoon (to stir again right before adding).Once you’re done prepping, your kitchen counter should have: It also makes the cooking process easier. I like to organize my ingredients in groups, so I can use fewer bowls. ![]() Although I always prefer to use fermented black beans instead, because they are gluten-free and do not contain additives. The bottled black bean sauce works as well. You can find them in an Asian market or order them online (shop on Amazon or The Mala Market). It will take this simple stir fry to the next level without any extra work. They give anything you cook with them a deep umami flavor. Fermented black beans, also called Douchi in Chinese, are cooked black soybeans fermented in salt water. Secret ingredients to create a rich sauceĪdding some fermented black beans or black bean sauce will go a long way. It takes a bit of effort but yields a very juicy and tender result, just like the restaurant version. The cornstarch will coat the chicken and protect it from the high heat. The marinade will season and tenderize the meat. The most important step for most Chinese stir-fries. In this case, you will need to add more oil to prevent the meat from sticking. On the other hand, if you prefer not to use a nonstick pan, I would recommend a cast iron or a carbon steel pan (Ignore stainless. Even though I enjoy better seared meat using my carbon steel pan, I always reach for my nonstick pan when I’m preparing daily meals, to reduce my oil consumption. You always need to use a bit more oil to prevent it from sticking to the pan. Most Chinese stir-fry dishes use cornstarch to coat the meat. Plus, the nonstick surface prevents the food from sticking to the pan, which happens a lot when you cook starchy foods such as marinated meat and noodles. The benefit of using a nonstick pan is that it heats up faster on an electric stove than a traditional wok does. Long story short, the most convenient setup is to use your electric stove (or even gas stove) with a nonstick pan (such as the 12” Calphalon deep fry pan, which provides enough surface area against the heating element to heat up your pan well, while it’s also deep enough to hold the ingredients during cooking). I’ve discussed in the past why NOT to use a wok, and some of the best ways to set up your stir-fry station if you’re using an electric stove. Simply cook some steamed rice while preparing the stir fry, and your dinner will be ready in no time. The chicken is so tender, juicy, and flavorful. But it generates a result that’s even better than takeout. It uses a very simple setup and does not require intimidating wok cooking. ![]() ![]() Today I want to share this easy delicious string bean chicken stir-fry recipe with you. Even after moving to New York, where I have a gas stove in the apartment, I still have the habit of using a nonstick skillet so I can reduce my oil consumption in daily meals. I used to live in an apartment with an electric stove, and it never generated heat quickly enough for wok cooking. While so many Chinese recipes call for a wok to make stir fry, I tend to disagree. The recipe yields extra sauce so you can serve it on rice to make a delicious one-bowl meal. The juicy chicken is seared in a fragrant black bean sauce with tender green beans. This takeout string bean chicken is so easy to make and perfect for a weekday dinner.
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