Name of Dish Type: Ethnicity: Source: Contributor: Chicken with Black M Chinese Internet Matthew Lam Bean Sauce Quantities Ingredients 1 Tbsp vegetable oil 2 lb skinned chicken pieces 1 medium chopped onion 2 Tbsp black bean and garlic sauce 2 Tbsp chinese rice wine 2 Tbsp rice vinegar 1/2 cup chicken stock 1 tsp sesame oil 2 medium chopped green onions 1/2 cup water Directions: 1. In large nonstick skillet, heat vegetable oil over medium-high heat 2. Brown chicken, about 10 minutes and then transfer to plate 3. Reduce heat to medium. Add chopped onion, cook, stirring occasionally, until onion is softened, about 5 minutes 4. Stir in black-bean-and-garlic sauce, rice wine and vinegar; cook for 1 minute 5. Add stock and water; bring to boil 6. Return chicken to pan; reduce heat, and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes 7. Sprinkle with sesame oil and green onions
Name of Dish Chicken with Black Bean Sauce Type: M Ethnicity: Chinese Source: Internet Contributor: Matthew Lam Quantities Ingredients 1 2 1 2 2 2 1/2 1 2 1/2 Tbsp lb medium Tbsp Tbsp Tbsp cup tsp medium cup vegetable oil skinned chicken pieces chopped onion black bean and garlic sauce chinese rice wine rice vinegar chicken stock sesame oil chopped green onions water Directions: 1. In large nonstick skillet, heat vegetable oil over medium-high heat 2. Brown chicken, about 10 minutes and then transfer to plate 3. Reduce heat to medium. Add chopped onion, cook, stirring occasionally, until onion is softened, about 5 minutes 4. Stir in black-bean-and-garlic sauce, rice wine and vinegar; cook for 1 minute 5. Add stock and water; bring to boil 6. Return chicken to pan; reduce heat, and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, 20 to 25 minutes 7. Sprinkle with sesame oil and green onions