Chicken with Black Bean Sauce
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 222 |
| pro | 30 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 96 mg |
| sodium | 246 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 9 |
| vit A | 2 |
| vit C | 7 |
| folate | 5 |
Convenient black-bean-and-garlic sauce turns this dish into a real family favourite. It's available at many large supermarkets and, of course, Chinese markets. Serve with blanched or steamed baby bok choy and rice or noodles.
Ingredients
- 1 tbsp vegetable oil
- 3 lb chicken pieces, skinned
- 1 onion, chopped
- 1/4 cup minced fresh coriander
- 1 tbsp grated gingerroot
- 2 tbsp black bean garlic sauce
- 2 tbsp Chinese rice wine or dry sherry, (optional)
- 2 tsp rice vinegar or cider vinegar
- 1/2 cup chicken stock
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 green onions, chopped
Preparation
In large nonstick skillet, heat vegetable oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate; pour off fat in pan.
Reduce heat to medium. Add chopped onion, coriander and ginger; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in black-bean-and-garlic sauce, rice wine (if using) and vinegar; cook for 1 minute. Add stock and 1/2 cup (125 mL) water; bring to boil. Return chicken to pan; reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes.
In small bowl, mix cornstarch with 1 tbsp (15 mL) water. Push chicken aside. Stir cornstarch mixture into sauce; boil until thickened, about 1 minute. Sprinkle with sesame oil and green onions.
Source : Canadian Living Magazine: November 2003
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