Chicken with Black Bean Sauce
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.
Servings: 6
Ingredients:
| 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% |
-
1 tbsp (15 mL) vegetable oil
3 lb (1.5 kg) chicken pieces, skinned
1 onion, chopped
1/4 cup (50 mL) minced fresh coriander
1 tbsp (15 mL) grated gingerroot
2 tbsp (25 mL) black-bean-and-garlic sauce
2 tbsp (25 mL) Chinese rice wine or dry sherry (optional)
2 tsp (10 mL) rice or cider vinegar
1/2 cup (125 mL) chicken stock
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) 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.
Additional Information
Source
Canadian Living Magazine: November 2003
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