Chicken Wings With Black Bean Sauce Recipes

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CHICKEN IN GARLIC AND BLACK BEAN SAUCE



Chicken in Garlic and Black Bean Sauce image

This classic Chinese stir-fry dish is not only delicious, but also very simple to make. Chicken is stir-fried with onions, peppers, and bean sprouts, then served in a garlic and black bean sauce.

Provided by tonytsang

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 6

Number Of Ingredients 18

1 tablespoon cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 ½ teaspoons white sugar
1 teaspoon salt
6 skinless, boneless chicken breast halves, sliced
1 cup bean sprouts
¼ cup water
2 teaspoons oyster sauce
1 teaspoon white sugar
1 tablespoon vegetable oil
3 tablespoons black bean sauce with garlic
1 tablespoon chopped garlic
1 onion, finely sliced
½ teaspoon salt
½ bell pepper, chopped
2 teaspoons cornstarch
1 tablespoon water

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.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.2 g, Cholesterol 58.5 mg, Fat 5 g, Fiber 0.9 g, Protein 23.1 g, SaturatedFat 1.1 g, Sodium 848.6 mg, Sugar 3.3 g

FISH-SAUCE-AND-BLACK-PEPPER CHICKEN WINGS



Fish-Sauce-and-Black-Pepper Chicken Wings image

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Number Of Ingredients 7

3 pounds chicken wings
Neutral oil
1/2 cup fish sauce
1/2 cup sugar
2 whole fresh, red hot chilies
2 tablespoons minced garlic
Fresh ground black pepper, to taste

Steps:

  • Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
  • Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
  • Put the wings on the cool side of the grill. Cover the grill, and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
  • While the wings cook, combine 1/2 cup fish sauce, 1/2 cup sugar, 2 whole fresh, hot red chilies (like Thai), 2 tablespoons minced garlic and lots of freshly ground black pepper. Whisk to incorporate the sugar. Put the sauce in a medium saucepan over medium heat. Cook until it thickens into a thin syrup (essentially a fish-sauce caramel).
  • When the wings are cooked, move them to the hot part of the grill and cook, uncovered, turning as necessary and basting with the caramel until they're nicely browned on both sides.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 15 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 1012 milligrams, Sugar 8 grams, TransFat 0 grams

BLACK BEAN CHICKEN WINGS



Black Bean Chicken Wings image

Make and share this Black Bean Chicken Wings recipe from Food.com.

Provided by Semra22

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs chicken wings (wing tips removed)
1/4 cup chinese black bean paste
1/2 cup hoisin sauce or 1/2 cup oyster sauce
1/4 cup light soy sauce
1/4 cup honey
1/4 cup ketchup
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons Dijon mustard
2 garlic cloves, crushed
1/2 teaspoon chinese chili oil

Steps:

  • Combine all the sauce ingredients (everything listed except the chicken!).
  • Marinate the wings from 4 to 24 hours.
  • Bake the wings at 400 F for 40 minutes or till still saucy and brown, turning at least once and brushing with the marinade.

Nutrition Facts : Calories 857.6, Fat 53.5, SaturatedFat 13.9, Cholesterol 219.4, Sodium 2001.7, Carbohydrate 37.4, Fiber 1.4, Sugar 30.1, Protein 55.7

CHICKEN WINGS WITH BLACK-BEAN SAUCE



Chicken Wings with Black-Bean Sauce image

Chinese fermented black beans are a bargain-the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.

Provided by Lillian Chou

Time 40m

Yield Makes 4 (main course) or 6 (hors d'oeuvres) servings

Number Of Ingredients 11

2 pounds chicken wings
1/2 cup reduced-sodium chicken broth
2 teaspoons soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons peanut or vegetable oil
1 tablespoon Chinese fermented black beans, rinsed and drained
1 tablespoon finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
1/8 teaspoon dried hot red-pepper flakes
a well-seasoned 14-inch flat-bottomed wok with cover

Steps:

  • Pat chicken wings dry, cut off and discard tips with a large heavy knife, and halve wings at joint.
  • Stir together broth, soy sauce, cornstarch, and sugar in a small bowl until sugar is dissolved.
  • Heat wok over high heat until a bead of water evaporates instantly. Pour in oil and swirl around side of wok to coat. Add chicken wings and pinch of salt and stir-fry, letting wings sit 5 to 10 seconds between stirs, until golden brown, 8 to 10 minutes. Add black beans, garlic, ginger, and red-pepper flakes and stir-fry 1 minute. Stir broth mixture, then add to wok, stirring to coat wings. Bring sauce to a boil, then reduce heat and simmer, covered, stirring occasionally, until wings are tender, about 15 minutes. Transfer to a shallow serving dish.

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

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.

STIR-FRIED CHICKEN IN BLACK BEAN SAUCE



Stir-Fried Chicken in Black Bean Sauce image

This was a recipe my mom taught me to make when I was 11. The two sauces are by Lee Kum Kee, and are 'Black Bean Sauce' and 'Minced Ginger & Shallot Sauce'. I made this in a Master Chef competition at my old school, and came second, although I was the clear public favourite :) Anyway, it's delicious, so try it out!

Provided by Delete_

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

4 boneless chicken thighs, cut into bite size pieces (with skin)
6 shallots, peeled and slightly flattened
2 garlic cloves, thinly sliced
1 (50 g) packet black bean sauce (Lee Kum Kee)
2 teaspoons minced ginger and shallot sauce (Lee Kum Kee)
4 tablespoons vegetable oil (for frying)
1 pinch white pepper
12 -14 ounces thai fragrant rice

Steps:

  • Wash rice and steam in rice cooker.
  • Season chicken with white pepper. Add ginger and shallot sauce and leave to marinate for 10 minutes.
  • Heat 2 tbsps oil in a wok and lightly fry garlic over medium heat, until golden. Add chicken and brown on all sides, turning pieces over once or twice. Remove and drain off excess oil, leaving about 1 tbsp of the cooked oil in the wok.
  • Fry the shallots until beginning to soften. Add black bean sauce and stir fry on high heat until sauce starts to bubble. Return chicken to wok and stir fry on high heat until cooked through.
  • Serve immediately with steamed white rice.

Nutrition Facts : Calories 1297.4, Fat 56.9, SaturatedFat 12.1, Cholesterol 157.9, Sodium 152.3, Carbohydrate 146.1, Fiber 2.5, Protein 45.4

BRAISED CHICKEN WINGS WITH BLACK BEAN SAUCE



Braised Chicken Wings With Black Bean Sauce image

Number Of Ingredients 12

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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