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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2003
- 1 tablespoon vegetable oil
- 3 lbs chicken pieces skinned
- 1 onion chopped
- 1/4 cup minced fresh coriander
- 1 tablespoon grated gingerroot
- 2 tablespoons black bean garlic sauce
- 2 tablespoons Chinese rice wine (optional)
- 2 tablespoons dry sherry (optional)
- 2 teaspoons rice vinegar
- 2 teaspoons cider vinegar
- 1/2 cup chicken stock
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 green onions chopped
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 246 mg
- Protein 30 g
- Calories 222.0
- Total fat 8 g
- Cholesterol 96 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
- Iron 9.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 7.0