Chicken Noodles With Black Bean Sauce Recipes

Steps:

• Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl. Stir in soy sauce, sugar, and 1 teaspoon salt. Add chicken; toss to combine. Let stand to marinate, about 20 minutes.
• Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain.
• Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl.
• Heat vegetable oil in a skillet over high heat. Add black bean sauce and garlic; cook and stir until fragrant, 2 to 3 minutes. Add onion and 1/2 teaspoon salt; cook and stir until soft, 3 to 4 minutes. Add marinated chicken; stir-fry until opaque and cooked through, 3 to 4 minutes. Stir in oyster sauce mixture; cook until heated through, 1 to 2 minutes. Cover and simmer until flavors blend, about 3 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes. Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

Steps:

• For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
• For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
• In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
• Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
• Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
• For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
• For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
• Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.

Steps:

• Preheat broiler, if using. Wash and dry the chicken, and rub the breasts on both sides with cumin and coriander.
• Rinse and drain the beans.
• Turn on the food processor, and put garlic through feed tube. Wash, trim and seed the chili, add as much as you like to the food processor and process until finely chopped. Chop the tomatillos. Wash and chop the cilantro. Chop the onion and the green pepper.
• To the garlic and chili in the food processor add the beans, tomatillos, cilantro, onion, green pepper, lime juice, salt and pepper, and process until mixture is pureed.
• Prepare stove-top grill, if using. Broil or grill chicken, browning on both sides and cooking until chicken is no longer pink, about 10 minutes.
• Heat the bean puree in a pot slowly until warm.
• Place the bean puree in the middle of each of two dinner plates. Place the chicken on top, and top with mango salsa.

Steps:

• Cook noodles according to pack instructions. Heat the olive oil and 1 tbsp sesame oil in a large wok, then stir fry the chicken until it just changes colour.
• Add spring onions and garlic, cook briefly, then add black bean sauce and toss well. Drain noodles, add to the wok with the bean sprouts and remaining sesame oil. Toss until piping hot. Serve with soy sauce.