Skip to main content

Black Bean Chicken ~ 豉汁鸡


A simple chicken dish, enhanced with fermented black beans and oyster sauce together with a generous amount of ginger and garlic.  The kitchen was simply aromatic as I was sauteing the chopped garlic, ginger and fermented black beans.  Must admit it was a delicious dish to pair well with white rice.





Black Bean Chicken  ~   豉汁鸡

Ingredients

  • 750 gm (3 whole leg of chicken, cut into bite size)
  • 2 onions, sliced
  • 1.1/2 Tbsp fermented black beans
  • 1 Tbsp oyster sauce
  • 6 pips garlic, chopped
  • 1 tsp chopped ginger
  • 1/4 tsp dark soya sauce
  • 1 tsp sugar
  • 2 tsp cornflour + 2 tsp water to thicken
Method
  1. Season the chicken with a bit of salt, set aside.
  2. Heat up a wok with some oil, saute the chopped ginger, garlic and black beans till fragrant.
  3. Add in the chicken, sir fry for a while, add in the oyster sauce.  
  4. Add in 1.1/2 cups of water and let it simmer till chicken is cooked through and tender.
  5. Toss in the sliced onions, add in the cornflour thickening and fine tune to taste.
  6. Dish out and serve with rice.


Comments

  1. So flavoursome and appetizing...I would some more rice with it.

    ReplyDelete
  2. I wanted more rice to go with this delicious black bean chicken. Looks very delicious!

    ReplyDelete
    Replies
    1. Just need to add a vegetable dish and that's a meal!

      Delete
  3. Replies
    1. Yes it was, maybe you can give it a try too!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.