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

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

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

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:

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)

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:

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!

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
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:

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  

  • Similar Content

    • By liuzhou
      Last week, Liuzhou government invited a number of diplomats from Laos, Malaysia, Indonesia, Myanmar/Burma, Poland, and Germany to visit the city and prefecture. They also invited me along. We spent Tuesday, Wednesday and Thursday introducing the diplomats to the culture of the local ethnic groups and especially to their food culture.
       
      First off, we headed two hours north into the mountains of Rongshui Miao Autonomous County. The Miao people (苗族 miáo zú), who include the the Hmong, live in the mid-levels of mountains and are predominantly subsistence farmers. Our first port of call was the county town, also Rongshui (融水 róng shuǐ, literal meaning: Melt Water) where we were to have lunch. But before lunch we had to go meet some people and see their local crafts. These are people I know well from my frequent work trips to the area, but for the diplomats, it was all new.
       
      So, I had to wait for lunch, and I see no reason why you shouldn't either. Here are some of the people I live and work with.


       
      This lovely young woman is wearing the traditional costume of an unmarried girl. Many young women wear this every day, but most only on festive occasions.
       
      Her hat is made from silver (and is very heavy). Here is a closer look.
       

       
      Married women dispense with those gladrags and go for this look:
       

       
      As you can see she is weaving bamboo into a lantern cover.
       
      The men tend to go for this look, although I'm not sure that the Bluetooth earpiece for his cellphone is strictly traditional.
       

       
      The children don't get spared either
       

       
      This little girl is posing with the Malaysian Consul-General.
       
      After meeting these people we went on to visit a 芦笙 (lú shēng) workshop. The lusheng is a reed wind instrument and an important element in the Miao, Dong and Yao peoples' cultures.
       

       

       
      Then at last we headed to the restaurant, but as is their custom, in homes and restaurants, guests are barred from entering until they go through the ritual of the welcoming cup of home-brewed rice wine.
       


      The consular staff from Myanmar/Burma and Malaysia "unlock" the door.
       
      Then you have the ritual hand washing part.
       

       
      Having attended to your personal hygiene, but before  entering the dining room, there is one more ritual to go through. You arrive here and sit around this fire and wok full of some mysterious liquid on the boil.
       

       
      On a nearby table is this
       

       
      Puffed rice, soy beans, peanuts and scallion. These are ladled into bowls.
       

       
      with a little salt, and then drowned in the "tea" brewing in the wok.
       
      This is  油茶 (yóu chá) or Oil Tea. The tea is made from Tea Seed Oil which is made from the seeds of the camellia bush. This dish is used as a welcoming offering to guests in homes and restaurants. Proper etiquette suggests that three cups is a minimum, but they will keep refilling your cup until you stop drinking. First time I had it I really didn't like it, but I persevered and now look forward to it.
       

      L-R: Director of the Foreign Affairs Dept of Liuzhou government, consuls-general of Malaysia, Myanmar, Laos.
       
      Having partaken of the oil tea, finally we are allowed to enter the dining room, where two tables have been laid out for our use.
       

       
      Let the eating, finally, begin.
       
      In no particular order:
       

      Steamed corn, taro and sweet potato
       

      Bamboo Shoots
       

      Duck
       

      Banana leaf stuffed with sticky rice and mixed vegetables and steamed.
       

      Egg pancake with unidentified greenery
       

      Stir fried pork and beans
       

      Stir fried Chinese banana (Ensete lasiocarpum)
       

      Pig Ears
       

      This may not look like much, but was the star of the trip. Rice paddy fish, deep fried in camellia tree seed oil with wild mountain herbs.
      We ate this at every meal, cooked with slight variations, but never tired of it.
       

      Stir fried Greens
       
      Our meal was accompanied by the wait staff singing to us and serving home-made rice wine (sweetish and made from the local sticky rice).
       
       
       
       
      Everything we ate was grown or reared within half a kilometre of the restaurant and was all free-range, organic. And utterly delicious.
       
      Roll on dinner time.
       
      On the trip I was designated the unofficial official photographer and ended up taking 1227 photographs. I just got back last night and was busy today, so I will try to post the rest of the first day (and dinner) as soon as I can.
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known  for the quality of its pomelos.
       
      AFter lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our seranade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
       
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, they tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
       
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
       
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
       
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.
       

      Lean Beef
       
      Fairly lean beef is cut into slivers
       

      Chopped Beef (sorry about the picture quality - I don't know what happened)
       

      Chopped garlic
       
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
       
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce. You don't want to flood it. Set aside for as long as you can.
       

      Mild Green Chilli Pepper
       
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.
       

      Chopped Green Pepper
       
      Fire up the wok, add oil (I use rice bran oil) and stir fry the meat mixture until the meat is just done. 
       

      Frying Tonight
       
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them
       

      In with the peppers
       
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.
       

      Bai Ji Bing
       
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 
       

      Nearly there
       
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.
       

      The final product.
       
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
       
       
      Bread Recipe
       
       
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
       
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
       
      Preheat oven to 190C/370F.
       
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
    • 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
  • Recently Browsing   0 members

    No registered users viewing this page.

×