• 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 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.
    • By liuzhou
      An old friend from England contacted me yesterday via Facebook with a couple of questions about Five Spice Powder.

      Thought there me be some interest here, too.

      Is there anything more typically Chinese than five spice powder (五香粉 - wǔ xiāng fěn)?
       
      Well, yes. A lot.
       
      Many years ago, I worked in an office overlooking London’s China town. By around 11 am, the restaurants started getting lunch ready and the smell of FSP blanketed the area for the rest of the day. When I moved to China, I didn’t smell that. Only when I first visited Hong Kong, did I find that smell again.
       
      In fact, FSP is relatively uncommon in most of Chinese cuisine. And if I ever see another internet recipe called “Chinese” whatever, which is actually any random food, but the genius behind it has added FSP, supposedly rendering it Chinese, I’ll scream.

      I get all sorts of smells wafting through the neighbourhood. Some mouth-watering; some horrifying. But I don't recall ever that they were FSP.
       
      But what is it anyway? Which five spices?
       
      Today, I bought four samples in four local supermarkets. I would have would have preferred five, but couldn’t find any more. It's not that popular.
       
      First thing to say: none of them had five spices. All had more. That is normal. Numbers in Chinese can often be vague. Every time you hear a number, silently added the word ‘about’ or ‘approximately’. 100 km means “far”, 10,000 means “many”.
       
      Second, while there are some common factors, ingredients can vary quite a bit. Here are my four.

      1.


       
      Ingredients – 7
       
      Star Anise, Fennel Seed, Orange Peel, Cassia Bark, Sand Ginger, Dried Ginger, Sichuan Peppercorns.
       
      2.
       

       
      Ingredients – 6
       
      Cassia Bark, Star Anise, Fennel Seed, Coriander, Sichuan Peppercorn, Licorice Root.

      3.
       

       
      Ingredients – 15
       
      Fennel Seeds, Sichuan Peppercorns, Coriander, Tangerine Peel, Star Anise, Chinese Haw, Cassia Bark, Lesser Galangal, Dahurian Angelica, Nutmeg, Dried Ginger, Black Pepper, Amomum Villosum, Cumin Seeds, Cloves.

      4.
       

       
      Ingredients – 6
       
      Pepper (unspecified – probably black pepper), Sichuan Peppercorns, Star Anise, Fennel Seeds, Nutmeg, Cassia.
       
      So, take your pick. They all taste and smell almost overwhelmingly of the star anise and cassia, although there are subtle differences in taste in the various mixes.
       
      But I don’t expect to find it in many dishes in local restaurants or homes. A quick, unscientific poll of about ten friends today revealed that not one has any at home, nor have they ever used the stuff!
       
       
      I'm not suggesting that FSP shouldn't be used outside of Chinese food. Please just don't call the results Chinese when you sprinkle it on your fish and chips or whatever. They haven't miraculously become Chinese!

      Like my neighbours and friends, I very rarely use it at all.

      In fact, I'd be delighted to hear how it is used in other cultures / cuisines.
    • By liuzhou
      For the last several years Cindy's* job has been to look after me. She takes care of my residence papers, my health insurance, my travel, my housing and associated repairs. She makes sure that I am supplied with sufficient cold beer at official banquets. And she does it all with terrific efficiency and great humour.
       
      This weekend she held her wedding banquet.
       
      Unlike in the west, this isn't held immediately after the marriage is formalised. In fact, she was legally married months ago. But the banquet is the symbolic, public declaration and not the soul-less civil servant stamping of papers that the legal part entails.
      So tonight, along with a few hundred other people, I rolled up to a local hotel at the appointed time. In my pocket was my 'hong bao' or red envelope in which I had deposited a suitable cash gift. That is the Chinese wedding gift protocol. You don't get 12 pop-up toasters here.
       
      I handed it over, then settled down, at a table with colleagues, to a 17 or 18 course dinner.
       
      Before we started, I spotted this red bedecked jar. Shaking, poking and sniffing revealed nothing.
       
       
      A few minutes later, a waitress turned up and opened and emptied the jar into a serving dish. Spicy pickled vegetables. Very vinegary, very hot, and very addictive. Allegedly pickled on the premises, this was just to amuse us as we waited for the real stuff to arrive.
       
       
      Then the serious stuff arrived. When I said 17 courses, I really meant 17 dishes. Chinese cuisine doesn't really do courses. Every thing is served at roughly the same time. But we had:
       
      Quail soup which I neglected to photograph.
       
      Roast duck
       
      Braised turtle
       
      Sticky rice with beef (the beef is lurking underneath)
       
      Steamed chicken
       
      Spicy, crispy shell-on prawns.
       
      Steamed pork belly slices with sliced taro
       
      Spicy squid
       
      Noodles
       
      Chinese Charcuterie (including ducks jaws (left) and duck hearts (right))
       
      Mixed vegetables
       
      Fish
       
      Cakes
       
      Fertility soup! This allegedly increases your fertility and ensures the first born (in China, only born) is a son. Why they are serving to me is anyone's guess. It would make more sense for the happy couple to drink the lot.
       
      Greenery
       
      Jiaozi
       
      There was a final serving of quartered oranges, but I guess you have seen pictures of oranges before.
       
      The happy couple. I wish them well.
       
      *Cindy is the English name she has adopted. Her Chinese name is more than usually difficult to pronounce. Many Chinese friends consider it a real tongue-twister.
    • By liuzhou
      A few days ago, I was given a lovely gift. A big jar of preserved lemons.
       
      I know Moroccan preserved lemons, but had never met Chinese ones. In fact, apart from in the south, in many parts of China it isn't that easy to find lemons, at all.
       
      These are apparently a speciality of the southern Zhuang minority of Wuming County near Nanning. The Zhuang people are the largest ethnic minority in China and most live in Guangxi. These preserved lemons feature in their diet and are usually eaten with congee (rice porridge). Lemon Duck is a local speciality and they are also served with fish. They can be served as a relish, too. They are related to the Vietnamese Chanh muối.
       
      I'm told that these particular lemons have been soaking in salt and lemon juice for eleven years!
       

       

       
      So, of course, you want to know what they taste like. Incredibly lemony. Concentrated lemonness. Sour, but not unpleasantly so. Also a sort of smoky flavour.
       
      The following was provided by my dear friend 马芬洲 (Ma Fen Zhou) who is herself Zhuang. It is posted with her permission.
       
      How to Make Zhuang Preserved Lemons
      By 马芬洲
       
      Zhuang preserved lemons is a kind of common food for the southern Zhuang ethnic minority who live around Nanning Prefecture of Guangxi Zhuang Autonomous Region in China. The Zhuang people like to make it as a relish for eating with congee or congee with corn powder. This relish is a mixture of chopped preserved lemons, red chilli and garlic or ginger slice in soy sauce and peanut oil or sesame oil.
       

       
      Sometimes the Zhuang people use preserved lemons as an ingredient in cooking. The most famous Zhuang food in Guangxi is Lemon Duck, which is a common home cooked dish in Wuming County, which belongs to Nanning Prefecture.
       
      The following steps show you how to make Zhuang preserved lemons.
       
      Step 1 Shopping
      Buy some green lemons.
       
      Step 2 Cleaning
      Wash green lemons.
       
      Step 3 Sunning
      Leave green lemons under the sunshine till it gets dry.
       
      Step 4 Salting
      If you salt 5kg green lemons, mix 0.25kg salt with green lemons. Keep the salted green lemons in a transparent jar. The jar must be well sealed. Leave the jar under the sunshine till the salted green lemons turn yellow. For example, leave it on the balcony. Maybe it will take months to wait for those salted green lemons to turn yellow. Later, get the jar of salted yellow lemons back. Unseal the jar. Then cover 1kg salt over the salted yellow lemons. Seal well the jar again.
       
      Step 5 Preserving
      Keep the sealed jar of salted yellow lemons at least 3 years. And the colour of salted yellow lemons will turn brown day by day. It can be dark brown later. The longer you keep preserved lemons, the better taste it is. If you eat it earlier than 2 years, it will taste bitter. After 3 years, it can be unsealed. Please use clean chopsticks to pick it. Don’t use oily chopsticks, or the oil will make preserved lemons go bad. Remember to seal the jar well after picking preserved lemons every time.
    • By liuzhou
      Guangxi Zhuang Autonomous Region in southern China, where I live, is sugar central for the country. Over two-thirds of China's output of sugar is grown right here, making it one of the largest sugar production areas on the planet. I have a second home in the countryside and it is surrounded by sugar cane fields.

      Much of this is produced by small time farmers, although huge Chinese and international companies have also moved in.
       
      Also, sugar is used extensively in Chinese cooking, not only as a sweetener, but more as a spice. A little added to a savoury dish can bring out otherwise hidden flavours. It also has medicinal attributes according to traditional Chinese medicine.
       
      Supermarkets have what was to me, on first sight, a huge range of sugars, some almost unrecognisable. Here is a brief introduction to some of them. Most sugar is sold loose, although corner shops and mom 'n pop stores may have pre-packed bags. These are often labelled in English as "candy", the Chinese language not differentiating between "sugar" and "candy" - always a source of confusion. Both are 糖 (táng),

      IMPORTANT NOTE: The Chinese names given here and in the images are the names most used locally. They are all Mandarin Chinese, but it is still possible that other names may be used elsewhere in China. Certainly, non-Mandarin speaking areas will be different.

      By the far the simplest way to get your sugar ration is to buy the unprocessed sugar cane. This is not usually available in supermarkets but is a street vendor speciality. In the countryside, you can buy it at the roadside. There are also people in markets etc with portable juice extractors who will sell you a cup of pure sugar cane juice.


       
      I remember being baffled then amused when, soon after I first arrived in China, someone asked me if I wanted some 甘蔗 (gān zhè). It sounded exactly like 'ganja' or cannabis. No such luck! 甘蔗 (gān zhè) is 'sugar cane'.
       
      The most common sugar in the supermarkets seems to be 冰糖 (bīng táng) which literally means 'ice 'sugar' and is what we tend to call 'rock sugar' or 'crystal sugar'. This highly refined sugar comes in various lump sizes although the price remains the same no matter if the pieces are large or small. Around ¥7/500g. That pictured below features the smaller end of the range.


       
      Related to this is what is known as 冰片糖 (bīng piàn táng) which literally means "ice slice sugar". This is usually slightly less processed (although I have seen a white version, but not recently) and is usually a pale brown to yellow colour. This may be from unprocessed cane sugar extract, but is often white sugar coloured and flavoured with added molasses. It is also sometimes called 黄片糖  (huáng piàn táng) or "yellow slice sugar". ¥6.20/500g.
       


      A less refined, much darker version is known as 红片糖 (hóng piàn táng), literally 'red slice sugar'. (Chinese seems to classify colours differently - what we know as 'black tea' is 'red tea' here. ¥7.20/500g.


       
      Of course, what we probably think of as regular sugar, granulated sugar is also available. Known as 白砂糖 (bái shā táng), literally "white sand sugar', it is the cheapest at  ¥3.88/500g.



      A brown powdered sugar is also common, but again, in Chinese, it isn't brown. It's red and simply known as 红糖 (hóng táng). ¥7.70/500g


       
      Enough sweetness and light for now. More to come tomorrow.
  • Recently Browsing   0 members

    No registered users viewing this page.