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  1. #1
    Thailand Expat

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    Black Bean Chicken Recipes?

    I want to make this in the next couple of days. I have the jarred black bean sauce, but what else goes in it? Do you have a favourite recipe for this?

    Thanks

  2. #2
    Northern Hermit
    friscofrankie's Avatar
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    Ginger, mashed
    garlic, mashed,
    Some red chili paste (chinese style, usually quite mild but some are warmish)
    rice vinegar.
    oyster sauce
    Little bit of flour
    green (bell or sweet) pepper (prik wan) Red/Yellow are OK too but the colors just balance better with teh green and it is less sweet. Thry Jalapenos instead but you'll need a few of 'em, depends on your "heat" tolerance
    Carrot
    Onion
    Stalk of celery
    Some fresh chilis
    chicken stock, bullion or some of that "Rot Dee"
    Cilantro, (corriander leaf, pak chee what ever)
    When I can get it, "Pak Bai" (I have no idea) it's a slightly astringent herb usually found in fresh markets
    Cut the chicken to bite-sized pieces
    marinate in the black bean sauce, chili paste vinegar and oyster sauce (you can add fish sauce and/or soy if you like)
    Chop your veggies the way you like and set asid
    removed the chicken from the marinade
    dredge in the flour and drop in a HOT wok with HOT oil.
    as the chicken get brown add the ginger garlic and chilis
    let them get aromatic and add you veggies. et them just start to cook, maybe two three minutes
    pour in the remaining marinade add stock or water and bullion/rot dee (enough to give you the mount of "sauce" or gravy as you want (I like alot some folks hardly like any, up to you as 'they' say)
    use a small amount of cool water mixed with the remaining flour to thicken the sauce. taste and adjust using any of the marinade ingredients for the balance you like.
    add the coarsley chopped cilantro jest before removing from the heat (retan some for garnish if you like) serve over long grain or jasmin rice or eat with sticky rice as a dipper.
    Should be spicy
    Sorry if you need measured amounts I've been making this dish for over twenty years and never did measure it. I like the flavor of the black bean sauce and usually add the bean sauce/red chili paste in a 2:1 ratio and add just a touch of vinegar; oyster sauce inabout the same amount as the black bean sauce. soy or fish sauce I use to adjust the seasoning instead of salt.

    Oh yeah, don;t forget fesh ground pepper! (Black or white)
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  3. #3
    Thailand Expat

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    That sounds great! Thanks for that. I'll post a pic of it when I make it.

  4. #4
    សុខសប្បាយ
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    With the jar/packeted stuff I just sautee a shallot and a little grated fresh ginger, lightly stir fry some chicken pieces (season chicken first) in the same pan and add in some roughly chopped green pepper and onion.
    Once they are stir-fried I add a couple of tablespoons of the black bean sauce and about a 1/4 cup of water. Simmer briefly until desired consistency and serve over rice.

    That's the way it's done in UK Chinese restaurants.

    You can also use thinly sliced beef in this recipe.
    Mortals you defy the Gods, I sentence you to travel among unknown stars, until you find the Kingdom of Hades, your bodies will stay as lifeless as stone.

  5. #5
    Thailand Expat

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    That sounds good too. Thanks.

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