Japanese Black Bean Chicken And Soba Recipes

CHICKEN WITH BLACK BEAN SAUCE

Chicken with Black Bean Sauce image

Chicken with Black Bean Sauce is a simple, quick stir-fry that takes just 5 minutes to cook! Fermented black beans have such a unique umami favor that you're going to want to make this every week.

Provided by Judy

Time 40m

Number Of Ingredients 16

Ingredients

2 chicken breasts ((about 12 ounces/340g, cut into 1/8-inch thick slices))
3 tablespoons water
3 teaspoons cornstarch
1 teaspoon oil
2 teaspoons light soy sauce
3 tablespoons oil ((divided))
3 slices ginger ((julienned))
3 cloves garlic ((smashed and chopped))
3 scallions ((chopped and separated into white and green parts))
3 tablespoons fermented black beans ((washed and drained))
1 green bell pepper ((cut into bite-sized pieces))
1 red bell pepper ((cut into bite-sized pieces))
½ teaspoon sugar
1 tablespoon Shaoxing wine
¼ teaspoon salt ((or to taste))
2 tablespoons water

Steps:

Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes.
Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok. With your spatula, spread 2 tablespoons of oil over the bottom of the wok. Add the chicken, and quickly spread the pieces into a single layer. Let the chicken cook for about 30 seconds, flip, and cook the other side for another 30 seconds. The chicken is done once it turns opaque--be careful not to overcook it. Turn off the heat, transfer the chicken to a dish, and set aside.
Next, heat 1 tablespoon of oil in the wok over medium heat. Add the ginger, and let it cook for 15 seconds. Next, add the garlic, the white parts of the scallions, and the black beans. Stir for another 30 seconds. Now turn up the heat to high. Add the green and red peppers, and stir fry for about a minute. Add the sugar, Shaoxing wine, salt, the chicken, 2 tablespoons of water, and the green parts of the scallion. Quickly stir-fry everything well to coat in the sauce, and serve!

Nutrition Facts : Calories 293 kcal, Carbohydrate 9 g, Protein 28 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 901 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SOBA WITH CHICKENJU AND GREEN ONIONS

Soba With ChickenJU And Green Onions image

Provided by Florence Fabricant

Categories lunch, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 to 8 scallions
4 quarts water
1 pound soba (Japanese buckwheat noodles)
4 cups dashi made by dissolving 1 teaspoon instant dashi in 4 cups simmering water, or use 4 cups chicken stock
2 tablespoons dark soy sauce
1 1/2 tablespoons light soy sauce
1 tablespoon sugar
1 tablespoon mirin (rice wine)
Salt to taste
1 pound boned, skinned chicken breast, cut in 3/4-inch squares
Ground sansho pepper or a mixture of cayenne and black pepper to taste

Steps:

Trim roots and outside leaves from scallions, halve or quarter them lengthwise, then cut them in 2-inch lengths. Set aside.
Bring the water to a boil and add noodles and boil until they are just tender, 6 to 8 minutes. Drain and rinse them well under cold running water to remove surface starch.
In a separate saucepan, heat the dashi or stock to a simmer. Add soy sauces, sugar, rice wine and salt. Simmer 5 minutes. Add chicken pieces and simmer about 10 minutes, skimming off any foam. Add scallions and cook 1 minute longer.
Reheat noodles by placing them in a sieve and immersing them in a pot of boiling water for 1 minute. Drain and divide the noodles among four deep bowls. Reheat broth and ladle it with the chicken and scallions over the noodles. Serve at once with pepper on the side.

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