Best Chicken Fried Rice With Fermented Black Beans Recipes

STIR FRIED CHICKEN WITH BLACK BEAN SAUCE (豉汁干葱爆鸡球)

Stir Fried Chicken with Black Bean Sauce (豉汁干葱爆鸡球) image

This stir fried chicken dish uses a simple and rich black bean sauce with tons of herbs to bring out the best flavor of the chicken.

Provided by Maggie Zhu

Categories Main

Time 15m

Number Of Ingredients 15

Ingredients

1 (270 grams / 9 oz.) boneless chicken breast ((or boneless chicken leg), cubed)
1 tablespoon Japanese sake
2 teaspoons potato starch
1/4 teaspoon salt
2 tablespoons black bean sauce
1 tablespoon Japanese sake
1 tablespoons oyster sauce
1 tablespoon water
1 teaspoons sugar
1/8 teaspoon black pepper (, freshly grounded)
2 tablespoons peanut oil ((or vegetable oil))
1/2 teaspoon ginger (, minced)
4 cloves garlic (, sliced)
1 (200 grams / 7 oz.) big shallot (, minced (or onion))
Green onion or cilantro for garnish ((Optional))

Steps:

Combine chicken breast, Japanese sake, potato starch, and salt in a bowl. Mix well and set aside.
Combine all the ingredients for the sauce in a small bowl.
Chop and prepare veggies and herbs.
Heat 1 tablespoon oil in a large nonstick skillet over medium high heat until hot. Spread chicken in the skillet without overlapping. Let cook for 30 seconds without stirring. Separate the chicken with a spatula (it might stick together due to the potato starch). Cook until the bottom side turns slightly golden. Flip and stir chicken to cook other sides, until the surface is cooked but the inside is still a bit pink. Immediately transfer to a plate.
Add the remaining 1 tablespoon oil to the skillet and turn to medium heat. Add ginger, garlic and shallots. Cook until shallots begin to turn soft, 30 seconds. Add sauce. Give it a quick stir. Add chicken back into the skillet. Stir and cook until the sauce thickens, 1 minute. Immediately transfer everything to a plate.
Serve warm over steamed rice.

Nutrition Facts : ServingSize 293 g, Calories 529 kcal, Carbohydrate 34.3 g, Protein 43.1 g, Fat 24.3 g, SaturatedFat 5.2 g, Cholesterol 120 mg, Sodium 462 mg, Fiber 0.6 g, Sugar 9.1 g

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

Categories Chicken and Poultry

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

STIR-FRIED CHICKEN WITH BLACK BEANS

Stir-Fried Chicken With Black Beans image

Of all the easy additions to stir-fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless. Furthermore, a year's supply of black beans will set you back about a buck at a Chinese market.

Provided by Mark Bittman

Categories Stir-Fry Dinner Quick & Easy Quick and Healthy Chicken Bean Garlic Ginger Green Onion/Scallion Sesame Oil

Yield Serves 4, with rice

Number Of Ingredients 13

Ingredients

2 tablespoons fermented black beans
2 tablespoons rice wine, dry sherry, or white wine
1/4 cup peanut or neutral oil, like grapeseed or corn
2 tablespoons minced garlic
1 tablespoon grated fresh ginger
1 cup sliced onion
1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
1/4 cup chopped scallion, plus more for garnish
1 teaspoon sugar (optional)
2 tablespoons soy sauce
Salt and freshly ground black pepper
1/4 cup chicken or vegetable stock, white wine, or water
1 tablespoon dark sesame oil

Steps:

Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high heat. Add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the onion. Raise the heat to high and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Remove the onion.
Still over high heat, add the remaining oil to the pan, then the remaining garlic and ginger. Stir, add the chicken, stir again, then let it sit for 1 minute before stirring again. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you're using it and the soy sauce. Toss again, sprinkle with salt and pepper, then add the beans with their liquid and the stock. Raise the heat to high and cook, stir-ring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion, and serve.
12 Simple Additions to Stir-Fried Chicken:
You can throw almost anything you like into a stir-fry, but these are some of my favorites; some require a trip to an Asian market, but many will be in your pantry.
1. Add 1 tablespoon or more of bottled hoisin, plum, oyster, or ground bean sauce with the soy sauce.
2. Add 1/4 teaspoon or more Vietnamese-style chile paste, chile and black bean paste, or chile-garlic paste with the liquid.
3. Add 1 teaspoon dark sesame oil with the soy sauce. A tablespoon or so of toasted sesame seeds is also good, alone or with the oil.
4. Toss the chicken chunks with 1 tablespoon curry powder or five-spice powder.
5. Toss in 1/2 to 1 cup raw or roasted cashews or peanuts when you return the vegetables to the pan.
6. Omit the stock or water and add 1/2 to 1 cup coconut milk along with the soy sauce.
7. Add 1 cup chopped fresh tomato when you return the vegetable to the pan.
8. Replace half the soy sauce with nam pla (Thai fish sauce) or freshly squeezed lime juice or vinegar.
9. Add 1 cup mung bean sprouts when you return the vegetables to the pan.
10. Add 1/2 cup chopped shallot with the chicken.
11. Use snow peas, mushrooms, or other quick-cooking vegetables, alone or in combination, in addition to or in place of other vegetables.
12. Stir in 1/4 cup cooked grains (like barley, wheat berries, buckwheat, or quinoa) when you return the vegetables to the pan.