Jump to content
  • 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  
hzrt8w

Pictorial: Chicken w/Lemon Grass Black Bean Sauce

Recommended Posts

hzrt8w   

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)
  • Like 1

Share this post


Link to post
Share on other sites
Dejah   

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...

Share this post


Link to post
Share on other sites
BettyK   

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
muichoi   

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
Dejah   
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:

Share this post


Link to post
Share on other sites
hzrt8w   
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)

Share this post


Link to post
Share on other sites
wesza   

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:

Share this post


Link to post
Share on other sites
muichoi   

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
torakris   
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!

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.....

Share this post


Link to post
Share on other sites
BettyK   
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
hzrt8w   

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:

Share this post


Link to post
Share on other sites
jo-mel   

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  

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By liuzhou
      We are all used to unami now. Maybe it's time to consider gan. Particularly found in teas, but also in other foods. An interesting article from a great magazine.
       
      Going, going gan
    • By liuzhou
      I’m an idiot. It’s official.
       
      A couple of weeks back, on another thread, the subject of celtuce and its leafing tops came up (somewhat off-topic). Someone said that the tops are difficult to find in Asian markets and I replied that I also find the tops difficult to find here in China. Nonsense. They are very easy to find. They just go under a completely different name from the stems – something which had slipped my very slippery mind.
       
      So, here on-topic is some celtuce space.
       
      First, for those who don’t know what celtuce is, let me say it is a variety of lettuce which looks nothing like a lettuce. It is very popular in southern mainland China and Taiwan. It is also known in English as stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce. In Chinese it is 莴笋 wō sǔn or 莴苣 wō jù, although the latter can simply mean lettuce of any variety.

      Lactuca sativa var. asparagina is 'celtuce' for the technically minded.
       

       
      Those in the picture are about 40 cm (15.7 inches) long and have a maximum diameter of 5 cm (2 inches). The stems are usually peeled, sliced and used in various stir fries, although they can also be braised, roasted etc. The taste is somewhere between lettuce and celery, hence the name. The texture is more like the latter.
       
      The leafing tops are, as I said, sold separately and under a completely different name. They are 油麦菜 yóu mài cài.
       

       
      These taste similar to Romaine lettuce and can be eaten raw in salads. In Chinese cuisine,  they are usually briefly stir fried with garlic until they wilt and served as a green vegetable – sometimes with oyster sauce.
       
      If you can find either the stems or leaves in your Asian market, I strongly recommend giving them a try.
    • By Duvel
      “… and so it begins!”
       
      Welcome to “Tales from the Fragrant Harbour”!
      In the next couple of days I am hoping to take you to a little excursion to Hong Kong to explore the local food and food culture as well as maybe a little bit more about my personal culinary background. I hope I can give you a good impression of what life is like on this side of the globe and am looking very forward to answering questions, engaging in spirited discussions and just can share a bit of my everyday life with you. Before starting with the regular revealing shots of my fridge’s content and some more information on myself, I’d like to start this blog and a slightly different place.
      For today's night, I ‘d like to report back from Chiba city, close to Tokyo, Japan. It’s my last day of a three day business trip and it’s a special day here in Japan: “Doyou no ushi no hi”. The “midsummer day of the ox”, which is actually one of the earlier (successful) attempts of a clever marketing stunt.  As sales of the traditional winter dish “Unagi” (grilled eel with sweet soy sauce) plummeted in summer, a clever merchant took advantage of the folk tale that food items starting with the letter “U” (like ume = sour plum and uri = gourd) dispel the summer heat, so he introduced “Unagi” as a new dish best enjoyed on this day. It was successful, and even in the supermarkets the sell Unagi-Don and related foods. Of course, I could not resist to take advantage and requested tonight dinner featuring eel. Thnaks to our kind production plant colleagues, I had what I was craving …
      (of course the rest of the food was not half as bad)

      Todays suggestion: Unagi (grilled eel) and the fitting Sake !
       

      For starters: Seeweed (upper left), raw baby mackerel with ginger (upper right) and sea snails. I did not care for the algae, but the little fishes were very tasty.
       

      Sahimi: Sea bream, Tuna and clam ...
       

      Tempura: Shrimp, Okra, Cod and Mioga (young pickled ginger sprouts).
       

      Shioyaki Ayu: salt-grilled river fish. I like this one a lot. I particularly enjoy the fixed shape mimicking the swimming motion. The best was the tail fin
       

      Wagyu: "nuff said ...
       

      Gourd. With a kind of jellied Oden stock. Nice !
       

      Unagi with Sansho (mountain pepper)
       

      So, so good. Rich and fat and sweet and smoky. I could eat a looooot of that ...
       

      Chawan Mushi:steamed egg custard. A bit overcooked. My Japanese hosts very surprised when I told them that I find it to be cooked at to high temperatures (causing the custard to loose it's silkiness), but they agreed.
       

      Part of the experience was of course the Sake. I enjoyed it a lot but whether this is the one to augment the taste of the Unagi I could not tell ...
       

      More Unagi (hey it's only twice per year) ...
       

      Miso soup with clams ...
       

      Tiramisu.
       

      Outside view of the restaurant. Very casual!
      On the way home I enjoyed a local IPA. Craft beer is a big thing in Japan at the moment (as probably anywhere else in the world), so at 29 oC in front of the train station I had this. Very fruity …

       
      When I came back to the hotel, the turn down service had made my bed and placed a little Origami crane on my pillow. You just have to love this attention to detail.

    • By Soul_Venom
      The best Chinese food restaurant I have ever been to is a place called the Imperial Buffet in Aberdeen SD. Their General Tso's is unlike the Tso's anywhere else. The closes comparison I could make is the Orange Chicken at the Panda Garden only 3x better. Their Lo-Mein Noodles are done with the skill of a master Italian pasta chef & perfectly seasoned. They also used to do a mean fried squid. I say used to because they had it when I lived in Aberdeen from 02-04 but didn't when I visited in 15'. One of their other discontinued specialties was a dish advertised as 'Golden Fried Cauliflower'. Note, this was NOT a breaded product. The cauliflower was cooked as though it had been boiled perfectly. It was not greasy as I recall but was a golden orange color as was the sauce it was evidently cooked in. I never could identify the flavors in that sauce. I wish I could describe it better but it has been well over a decade since I had it. Is anyone familiar with it or something similar? I can't seem to find anything like it online & all my searches just bring up links to breaded deep-fried crap.
  • Recently Browsing   0 members

    No registered users viewing this page.

×