• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
hzrt8w

Pictorial: Chicken w/Lemon Grass Black Bean Sauce

16 posts in this topic

Chicken with Lemon Grass and Black Bean Sauce (香茅豉汁鸡)

I have tasted one dish in a Vietnamese/Chinese restaurant. They used lemon grass to stir-fry diced chicken with fermented black beans. The fragrance of lemon grass has given this dish a characteristic taste. I really love it.

Suggested serving size: 4-5

gallery_19795_1876_7820.jpg

Ingredients: Chicken breast (1 1/2 lb, about 4 pieces), lemon grass (use 1/2 stalk), onion (1 small-size), garlic (about 5-6 cloves), fermented black beans (2 tblsp). Not shown: chili pepper or jalapeno (1/2).

gallery_19795_1876_2484.jpg

Trim the fat and dice the chicken breast into 1 inch cubes.

gallery_19795_1876_18092.jpg

Sauces to marinade the chicken: Sesame oil (3 tblsp), fish sauce (3 tblsp), Shaoshing cooking wine (1.5 tblsp), ground white pepper (1.5 tblsp), corn starch (2 tblsp).

gallery_19795_1876_18381.jpg

Use a mixing bowl. Combine the diced chicken with all marinade ingredients.

gallery_19795_1876_12779.jpg

Mix well. Set aside to marinate for 30 minutes to 2 hours.

gallery_19795_1876_20354.jpg

Minced the garlic. Chop 1/2 stalk of lemon grass. Discard the most outer layers and trim off the top 4 inches. First make about 3 cuts along the stem, then make the cross cuts in very fine increments. Peel and wedge 1 small onion. (Not shown: cut 1/2 chili pepper (e.g. jalapeno) into thin slices. Also, rinse, drain and mash the fermented black beans.)

gallery_19795_1876_6159.jpg

Velvet the marinated chicken first. Use a pan/wok over high heat, add 3 tblsp cooking oil. Add chicken. Stir. Cook until chicken is closed to done (pink color just disappeared). Remove from pan and drain.

gallery_19795_1876_14998.jpg

After removing the chicken, add 1 tblsp cooking oil. Heat until oil starts fuming. Add minced garlic, lemon grass, mashed fermented black beans and sliced chili pepper. Add a pinch of salt (to taste, or skip). Stir and cook for 20 seconds.

gallery_19795_1876_8186.jpg

Add wedged onions. Stir. Cook for 1 minute.

gallery_19795_1876_6138.jpg

Dash in 1 tblsp of white vinegar. Stir. Add about 1/2 cup of chicken broth (or water if you don't have chicken broth). Add 2 tblsp of fish sauce and 1 tblsp of sugar. Bring the mixture to a boil. Add cornstarch slurry to thicken the sauce to the right consistency.

gallery_19795_1876_14814.jpg

Re-add the chicken back in the pan. Stir well. Cook for another minute to heat up the chicken. Finished.

gallery_19795_1876_18141.jpg

The finished dish.

Notes: This dish is basically the same as the Cantonese Chicken with Black Bean Sauce, with the addition of lemon grass.

Variations: you may add green bell pepper to this dish, or use other types of meat instead of chicken (e.g. beef, shrimp).


Edited by hzrt8w (log)
1 person likes this

W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

Hey! How did you get a hold of my platter?!

A good looking dish. hzrt! We'll have to make up a menu with all your dishes for the virtual Chinese home cooking restaurant we talked about in another thread...


Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites

You did it again. :smile::wub:

I vote that these pictorials and cook-offs be pinned to the first page as an index so we can find them later. Can anyone help? Torakris? :wink:

Share this post


Link to post
Share on other sites

hzrt8w,looks great. I keep meaning to ask you if you're happy with your frying pan?

Share this post


Link to post
Share on other sites
hzrt8w,looks great. I keep meaning to ask you if you're happy with your frying pan?

Looks more like a sautee pan than a frying pan...

have you always used this type of cookware? hzrt? I have woks, but have been eyeing a sautee pan... :rolleyes:


Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites
hzrt8w,looks great. I keep meaning to ask you if you're happy with your frying pan?

Looks more like a sautee pan than a frying pan...

have you always used this type of cookware? hzrt?

I often read on the Internet forums that someone gets really interested to learn how to cook Chinese food. You know what's the first thing that they do before they even buy a Chinese food cookbook? They go out and buy a wok! LOL! To cook "Chinese" food, it's in the ingredients and the process. Yes using a wok is nice, but it's not an absolute requirement.

What you see in these pictures is what I have used in the past 20+ years to cook Chinese food. Yes I am a Chinese. Yes I have used a wok. No I don't current own a wok. I do all my stir-fried dishes with two 12-inch frying pans or sautee pans or whatever they are called - from the set of utensils we received for our wedding. I have been using them and I love them. They are easier to toss and to clean.

Someday I might get myself a 12000 BTU or 24000 BTU stove. When that time comes, I will then buy a cast iron wok to make "proper" Chinese food - with "wok hey" and the whole nine yard! As long as I am using these tiny stoves, I am not going to bother. (And Tepee... I envy your equipment! )


Edited by hzrt8w (log)

W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

hzrt8w:

I am delighted about your approach to preparing Chinese Dishes in a considerably more healthy modern manner with almost magical applications proving less is more.

I feel that in most larger Chinese Communities a Restaurant serving dishes in the manner your showing us all at eGullet would appeal to the younger more health conscious Asian community.

You prefer to cook in a manner that results in a better tasting finished dish that is more healthy, looks delicious prepared with finesse.

It would even appeal to the many health aware Grandma's and even a Grandpa [me] as well.

Keep up the, "Good Imaginative Adaptable Work" we will all benefit.

Irwin :biggrin:


I don't say that I do. But don't let it get around that I don't.

Share this post


Link to post
Share on other sites

I agree that it's silly to use a wok on a totally inadequate heat source,and the flat-bottomed variety is a non-starter-the worst of both worlds-but on a reasonably good gas flame I find a wok infinitely more practical than a frying pan, though now i can cook on my outside burner I'd never go back-still, whatever one's used to works best, and your dishes certainly don't look as if they suffer.

Share this post


Link to post
Share on other sites
You did it again.  :smile:  :wub:

I vote that these pictorials and cook-offs be pinned to the first page as an index so we can find them later. Can anyone help? Torakris? :wink:

I was actually thinking the same thing last week!

I will make a pinned thread of links for all of them as soon as my blog is over.

By the way, I think this chicken dish is on the menu for next week!


<p><strong>Kristin Wagner</strong>, aka "torakris"

Manager, Membership

<a class="bbc_email" href="mailto:kwagner@egstaff.org" title="E-mail Link">kwagner@egstaff.org</a></p>

Share this post


Link to post
Share on other sites
hzrt8w,looks great. I keep meaning to ask you if you're happy with your frying pan?

Looks more like a sautee pan than a frying pan...

have you always used this type of cookware? hzrt?

I often read on the Internet forums that someone gets really interested to learn how to cook Chinese food. You know what's the first thing that they do before they even buy a Chinese food cookbook? They go out and buy a wok! LOL! To cook "Chinese" food, it's in the ingredients and the process. Yes using a wok is nice, but it's not an absolute requirement.

What you see in these pictures is what I have used in the past 20+ years to cook Chinese food. Yes I am a Chinese. Yes I have used a wok. No I don't current own a wok. I do all my stir-fried dishes with two 12-inch frying pans or sautee pans or whatever they are called - from the set of utensils we received for our wedding. I have been using them and I love them. They are easier to toss and to clean.

Someday I might get myself a 12000 BTU or 24000 BTU stove. When that time comes, I will then buy a cast iron wok to make "proper" Chinese food - with "wok hey" and the whole nine yard! As long as I am using these tiny stoves, I am not going to bother. (And Tepee... I envy your equipment! )

It's very true - I've seen so many people think - Oh we are having 'chinese' (Usually straight from some jar or packet) and reach for the (usually overly heavy and non stick!) wok. Which they then set to a gentle simmer.....


I love animals.

They are delicious.

Share this post


Link to post
Share on other sites
You did it again.  :smile:  :wub:

I vote that these pictorials and cook-offs be pinned to the first page as an index so we can find them later. Can anyone help? Torakris? :wink:

I was actually thinking the same thing last week!

I will make a pinned thread of links for all of them as soon as my blog is over.

Thanks, Kristin. You're a gem. :smile:

Share this post


Link to post
Share on other sites

hzrt,

I am blown away by your skills. How do you brown all that meat without burning it in that seemingly thin-bottom pan? Is the heat on high???

Share this post


Link to post
Share on other sites

Thanks xiaobao. The heat was on high. I wish I have a wok burner but I don't. That's just a regular gas range in American kitchens. How not to burn the meat? Stir it often I guess. Never thought of it.

:smile:


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

If you use enough oil while velveting the meat, it won't burn. You are not cooking the meat thru to the inside -- just taking away the pink.

(Hi hzrt! Hao jiu bu 'jian'!)

Share this post


Link to post
Share on other sites

thanks for the responses.

hzrt, although I do think that using a skillet gives me more surface area to play with, I have to use a lot more oil than if I were to use a wok.

I guess this is the trade off right?

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Dejah
      [Host's note: This topic forms part of an extended discussion which grew too large for our servers to handle efficiently.  The conversation continues from here.]
       
       
      Supper: Yeem Gok Gai:

      Mock Fried Rice - grated cauliflower

      Baby Shanghai Bok Choy and ginger

    • By liuzhou
      eG member @Carolyn Phillips has just published her ten-year-long-gestated Chinese cook book, All Under Heaven. 500 pages on China's 35 cuisines. Gathering rave reviews. I've ordered my copy. Can't wait.

      Simultaneously, her "Dim Sum Field Guide is published.
       
      She hasn't posted much here recently, but who would or could while writing two books at the same time - one of them a huge tome?

      Congratulations Carolyn.

       
    • By liuzhou
      A few weeks ago I bought a copy of this cookbook which is a best-selling spin off from the highly successful television series by China Central Television - A Bite of China as discussed on this thread.   .
       

       
      The book was published in August 2013 and is by Chen Zhitian (陈志田 - chén zhì tián). It is only available in Chinese (so far). 
       
      There are a number of books related to the television series but this is the only one which seems to be legitimate. It certainly has the high production standards of the television show. Beautifully photographed and with (relatively) clear details in the recipes.
       
      Here is a sample page.
       

       
      Unlike in most western cookbooks, recipes are not listed by main ingredient. They are set out in six vaguely defined chapters. So, if you are looking for a duck dish, for example, you'll have to go through the whole contents list. I've never seen an index in any Chinese book on any subject. 
       
      In order to demonstrate the breadth of recipes in the book and perhaps to be of interest to forum members who want to know what is in a popular Chinese recipe book, I have sort of translated the contents list - 187 recipes.
       
      This is always problematic. Very often Chinese dishes are very cryptically named. This list contains some literal translations. For some dishes I have totally ignored the given name and given a brief description instead. Any Chinese in the list refers to place names. Some dishes I have left with literal translations of their cryptic names, just for amusement value.
       
      I am not happy with some of the "translations" and will work on improving them. I am also certain there are errors in there, too.
       
      Back in 2008, the Chinese government issued a list of official dish translations for the Beijing Olympics. It is full of weird translations and total errors, too. Interestingly, few of the dishes in the book are on that list.
       
      Anyway, for what it is worth, the book's content list is here (Word document) or here (PDF file). If anyone is interested in more information on a dish, please ask. For copyright reasons, I can't reproduce the dishes here exactly, but can certainly describe them.
       
      Another problem is that many Chinese recipes are vague in the extreme. I'm not one to slavishly follow instructions, but saying "enough meat" in a recipe is not very helpful. This book gives details (by weight) for the main ingredients, but goes vague on most  condiments.
       
      For example, the first dish (Dezhou Braised Chicken), calls for precisely 1500g of chicken, 50g dried mushroom, 20g sliced ginger and 10g of scallion. It then lists cassia bark, caoguo, unspecified herbs, Chinese cardamom, fennel seed, star anise, salt, sodium bicarbonate and cooking wine without suggesting any quantities. It then goes back to ask for 35g of maltose syrup, a soupçon of cloves, and "the correct quantity" of soy sauce.
       
      Cooking instructions can be equally vague. "Cook until cooked".
       
      A Bite of China - 舌尖上的中国- ISBN 978-7-5113-3940-9 
    • By liuzhou
      Introduction
       
      I spent the weekend in western Hunan reuniting with 36 people I worked with for two years starting 20 years ago. All but one, 龙丽花 lóng lì huā, I hadn’t seen for 17 years.  I last saw her ten years ago. One other, 舒晶 shū jīng, with whom I have kept constant contact but not actually seen, helped me organise the visit in secret. No one else knew I was coming. In fact, I had told Long Lihua that I couldn’t come. Most didn’t even know I am still in China.
       
      I arrived at my local station around 00:20 in order to catch the 1:00 train northwards travelling overnight to Hunan, with an advertised arrival time of 9:15 am. Shu Jing was to meet me.
       
      When I arrived at the station, armed with my sleeper ticket, I found that the train was running 5 hours late! Station staff advised that I change my ticket for a different train, which I did. The problem was that there were no sleeper tickets available on the new train. All I could get was a seat. I had no choice, really. They refunded the difference and gave me my new ticket.
       
       

       

       
      The second train was only 1½ hours late, then I had a miserable night, unable to sleep and very uncomfortable. Somehow the train managed to make up for the late start and we arrived on time. I was met as planned and we hopped into a taxi to the hotel where I was to stay and where the reunion was to take place.
       
      They had set up a reception desk in the hotel lobby and around half of the people I had come to see were there. When I walked in there was this moment of confusion, stunned silence, then the friend I had lied to about not coming ran towards me and threw herself into my arms with tears running down her face and across her smile. It was the best welcome I’ve ever had. Then the others also welcomed me less physically, but no less warmly. They were around 20 years old when I met them; now they are verging on, or already are, 40, though few of them look it. Long Lihua is the one on the far right.
       

       
      Throughout the morning people arrived in trickles as their trains or buses got in from all over China. One woman had come all the way from the USA. We sat around chatting, reminiscing and eating water melon until finally it was time for lunch.
       

       
      Lunch we had in the hotel dining room. By that time, the group had swelled to enough to require three banqueting tables.
       
      Western Hunan, known as 湘西 xiāng xī, where I was and where I lived for two years - twenty years ago, is a wild mountainous area full of rivers. It was one of the last areas “liberated” by Mao’s communists and was largely lawless until relatively recently. It has spectacular scenery.
       
      Hunan is known for its spicy food, but Xiangxi is the hottest. I always know when I am back in Hunan. I just look out the train window and see every flat surface covered in chilis drying in the sun. Station platforms, school playgrounds, the main road from the village to the nearest town are all strewn with chillis.
       

       

       
      The people there consider Sichuan to be full of chilli wimps. I love it. When I left Hunan I missed the food so much. So I was looking forward to this. It did not disappoint.
       
      So Saturday lunch in next post.
    • By liuzhou
      I was recently asked by a friend to give a talk to a group of around 30 first-year students in a local college - all girls. The students were allowed to present me with a range of topics to choose from. To my joy, No. 1 was food! They wanted to know what is different between western and Chinese food. Big topic!
       
      Anyway I did my best to explain, illustrate etc. I even gave each student a home made Scotch egg! Which amused them immensely.

      Later, my friend asked each of them to write out (in English) a recipe for their favourite Chinese dish. She has passed these on to me with permission to use them as I wish. I will post a few of the better / more interesting ones over the next few days.

      I have not edited their language, so please be tolerant and remember that for many of these students, English is their third or fourth language. Chinese isn't even their first!

      I have obscured some personal details.

      First up:

      Tomato, egg noodles.

      Time: 10 minutes
       
      Yield: 1 serving

      For the noodle:

      1 tomato
      2 egg
      5 spring onions

      For the sauce:
       
      1 teaspoon sesame oil
      1 tablespoon sugar
      ½ teaspoon salt

      Method:

      1. The pot boil water. At that same time you can do something else.

      2. Diced tomato. Egg into the bowl. add salt and sugar mixed. Onion cut section.

      3. Boiled noodles with water and cook for about 5 minutes.

      4. Heat wok put oil, add eggs, stir fry until cooked. Another pot, garlic stir fry the tomato.

      5. add some water to boil, add salt, soy sauce, add egg
       
      6. The tomato and egg sauce over noodle, spring onion sprinkled even better.
       


      More soon.
  • Recently Browsing   0 members

    No registered users viewing this page.