What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7413427 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Black Bean Chicken Hot Pot

Soups and Congees

Black Bean Chicken Hot Pot
3 chicken legs, each cut into four pieces
1 Tablespoon oil
1 medium onion, cut in chunks
1 small red pepper, seeded and cut in chunks
2 Tablespoons fermented black ean paste
3 scallions, chopped
2 teaspoons cornstarch, divided
1/4 teaspoon ground white pepper
1 teaspoon Shao Xing wine
1 Tablespoon finely grated ginger
½ teaspoon granulated sugar
1. Mix marinade, mix with the chicken, and set aside for 15 minutes in the refrigerator.
2. Brown the chicken in a clay pot or a pan on both si, then set aside and add the onion and red pepper for a minute, then add he back bean paste and stir for half a minute, then add 3 cups of water and simmer for fortyfive minutes, then add the second batch of cornstarch with a tablespoon of water, stir, thicken, add the scallions, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720