3 medium boneless skinless chicken breasts, cut into 1 inch cubes
3 t soy flour
2 t plus 2 T rice wine OR dry sherry
4 t tamari or regular soy sauce
1 t plus 1/2 t salt
2 t plus 3 T canola oil
2 T fermented black beans, rinsed
4 t minced garlic
4 t minced ginger
2 t dark (thick) soy sauce
2/3 cup chicken (or vegetable) broth
1 large red onion, cut into thin wedges
1/2 t red pepper flakes
2 carrots, halved lengthwise and thinly sliced on the diagonal
2 scallions, shredded or chopped
1. In a medium bowl, combine chicken, soy flour, 2 t of rice wine, light soy sauce and 1 t of salt. Stir, then stir in 1 t of oil and continue stirring until combined. Set aside.
2. In a small bowl, mash up fermented black beans with garlic, ginger, and the dark soy sauce. In a small bowl or measuring cup combine broth and 2 T rice wine. Set aside.
3. Heat a large skillet or wok over high heat. Stir in remaining 4 T canola oil and add red onion and red pepper flakes. Stir fry with a spatula fir 30 seconds or so, or until onions begin to wilt. Push the onions to the sides of your wok or skillet and put chicken in the middle, spreading it into an even layer. allow it to cook for one minute. It should be starting to sear. Stir fry for about one minute.
4. Add carrots and black bean mixture, stir for 30 seconds. Swirl in the broth and rice vinegar mixture, sprinkle with 1/2 t of salt, and stir fry 1-2 minutes or until chicken is cooked through. Stir in scallion and serve over rice, rice noodles, or similar, immediately after cooking.
3 t soy flour
2 t plus 2 T rice wine OR dry sherry
4 t tamari or regular soy sauce
1 t plus 1/2 t salt
2 t plus 3 T canola oil
2 T fermented black beans, rinsed
4 t minced garlic
4 t minced ginger
2 t dark (thick) soy sauce
2/3 cup chicken (or vegetable) broth
1 large red onion, cut into thin wedges
1/2 t red pepper flakes
2 carrots, halved lengthwise and thinly sliced on the diagonal
2 scallions, shredded or chopped
1. In a medium bowl, combine chicken, soy flour, 2 t of rice wine, light soy sauce and 1 t of salt. Stir, then stir in 1 t of oil and continue stirring until combined. Set aside.
2. In a small bowl, mash up fermented black beans with garlic, ginger, and the dark soy sauce. In a small bowl or measuring cup combine broth and 2 T rice wine. Set aside.
3. Heat a large skillet or wok over high heat. Stir in remaining 4 T canola oil and add red onion and red pepper flakes. Stir fry with a spatula fir 30 seconds or so, or until onions begin to wilt. Push the onions to the sides of your wok or skillet and put chicken in the middle, spreading it into an even layer. allow it to cook for one minute. It should be starting to sear. Stir fry for about one minute.
4. Add carrots and black bean mixture, stir for 30 seconds. Swirl in the broth and rice vinegar mixture, sprinkle with 1/2 t of salt, and stir fry 1-2 minutes or until chicken is cooked through. Stir in scallion and serve over rice, rice noodles, or similar, immediately after cooking.
I think this will be the best Recipe for Stir Fry Sauce. Because I want to create that kind of sauce since I always cooked a stir fry recipe. Thanks for sharing this recipe here.
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