Braised Chicken Wings With Black Bean Sauce Recipes

BRAISED CHICKEN WINGS IN BEAN SAUCE

Braised Chicken Wings in Bean Sauce image

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 30m

Yield 3 to 4 main-dish servings

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
2 pounds chicken wings, meaty sections preferred
2 tablespoons minced garlic
2 tablespoons ground-bean sauce or hoisin sauce
1 tablespoon soy sauce, or to taste
1 tablespoon sugar (omit if using hoisin sauce)
1/2 teaspoon coarsely ground black pepper
Cilantro leaves, for garnish

Steps:

Set a wok or a large pan over high heat. When the pan is hot, after about 1 minute, add the oil and rotate the pan to spread. When the oil is hot, add the chicken-wing sections and stir occasionally until lightly browned all over, 5 to 8 minutes. Stir in the garlic; cook until soft, about 15 seconds. Add 1 1/2 cups water, the bean sauce, soy sauce, sugar and pepper. Bring to a boil.
Reduce heat, cover and simmer, turning occasionally, until the meat is tender when pierced, 35 to 45 minutes. Using a slotted spoon, lift out the wings and place on a serving dish; cover to keep warm. Skim off and discard the fat from the pan juices. Measure the juices. If more than about 1 cup, boil, uncovered, over high heat until reduced to that amount. If less than about 1 cup, add water to make that amount and bring to a boil. Pour the pan juices over the wings, and garnish with the cilantro.

BRAISED CHICKEN WINGS WITH BLACK BEAN SAUCE

Braised Chicken Wings With Black Bean Sauce image

Number Of Ingredients 12

Ingredients

1 to 2 tablespoon black beans fermented
2 pounds chicken wings
1/2 cup green pepper
1/2 cup onion
1 clove garlic
3 tablespoons oils
1/2 teaspoon salt
1 cup Stock, Chicken or favorite stock
1 teaspoon soy sauce
dash pepper
1 tablespoon cornstarch
2 tablespoons water

Steps:

1. Soak fermented black beans. 2. With a cleaver, chop off bony wing tips and discard then chop each wing in 5 sections. 3. Dice green pepper and onions. Mince garlic and mash with soaked black beans. 4. Heat oil. Add salt, then black bean-garlic mixture. Stir-fry a few times to heat through. Add chicken sections and brown lightly. 5. Stir in stock and heat quickly. Then simmer, covered, 10 minutes. 6. Add green pepper and onion and simmer, covered, 10 minutes more. Then stir in soy sauce and pepper. 7. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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