Wednesday, April 28, 2010

Chicken in Black Bean Sauce

One of my favorite lunch spots in San Francisco Financial District is the Henry's Hunan Restaurant on Sacramento Street. I go there at least once a month with MoFo and we usually always order the same food: Dumplings, Chicken with Black Bean Sauce and Chicken with Bean Curd. We used to be able to finish them all in one seating but sadly we can't do it anymore because we just can't eat that much anymore and we don't want to do a face plant onto our desks when we get back to the office. This dish is my attempt to make their Chicken with Black Bean Sauce and I think it's pretty darn good. I'm definitely looking forward to eat it for lunch for the next few days.

1 lb chicken meat (thigh or breast meat), cut into 1-inch cubes
1 head of cabbage, cut into quarters and then roughly sliced
2 carrots, sliced into 1/4-inch coins
3 tablespoons vegetable oil
1 onion, cut into quarters and then roughly chopped
4 cloves garlic, finely minced
1 tablespoon finely grated ginger
2 tablespoons Shaoxing cooking wine
1 tablespoon sesame oil
3 tablespoons Chinese Black Bean and Garlic sauce
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon sugar
1 cup of roughly chopped basil leaves
1/2 cup of chopped green onion
1 teaspoon corn starch

  • Marinate the chicken meat in ginger, Shaoxing cooking wine and sesame oil for 30 minutes.
  • Heat 2 tablespoons of oil in the pan until hot and then add the marinated chicken. Stir fry until it cooks through (about 5 minutes or so) and set aside.
  • Add in the chopped onion and garlic into the hot pan and stir fry until fragrant.
  • Add in the chopped cabbage, carrots, salt, white pepper and continue cooking on a medium heat for 5 minutes.
  • Add in the Black Bean and Garlic sauce and sugar, stir the mixture, lower the heat, cover the pan and continue cooking for another 5-7 minutes until the carrots starting to soften up.
  • In a small bowl, dissolve the corn starch with a little water.
  • Return the chicken meat into the pan, add the corn starch mixture, chopped green onion and basil leaves.
  • Adjust seasoning as needed, stir well and continue cooking for another minute or two until the sauce started to boil and thicken up.
  • Serve over rice.

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