wild mountain pepper water
Steamed Chicken with Black Bean Sauce
Wash the chicken thighs, scratch the knives to facilitate the flavor. I am rowing the vertical blade, horizontal rowing is the same, there is no provision for this Oh, how smoothly how to row. Is to cut the mouth as many as possible, to facilitate the deodorization into the flavor.
The chicken thighs paddle knife, into a large point of the pot, sprinkle with 2-3 spoons of salt.
Pour in a generous amount of wine, as always I used a second pot Rub the thighs in the salt and wine for a while to make it easier to flavor and remove the smell. Knead for about 3-5 minutes and let it rest to taste.
Take out about 5-6 spoonfuls of tempeh, I used this Szechuan tempeh. Never mind, tempeh is not bean paste, it’s not the same oh!
Chop the tempeh into finely chopped pieces and set aside.
Finely chop the onion, ginger and garlic, and set aside
Heat the oil in a pan, add the onion, ginger, garlic and black beans over low heat.
Add 2 teaspoons of bean paste and stir-fry until the bean paste appears red.
Add the wine.
Add the dark soy sauce for later coloring
Add a spoonful of sugar for freshness.
Add two teaspoons of salt to taste and stir-fry evenly, being careful not to burn the mixture. Set aside the stir-fried black bean mixture.
Add a small amount of starch to the marinated chicken thighs and scratch well to increase the tenderness of the chicken thighs.
Pour the chicken thighs into the black bean mixture that you just fried, and grasp well so that the black bean mixture is evenly distributed to the chicken thighs.
Pour in a little more of the wild pepper water to add freshness. Don’t add this if you have children.
Put the black bean sauce covered chicken legs on a plate. Since my steamer is small, I have to use a small plate to put 3 chicken thighs on a plate. Be sure to use a plate with a certain depth, as it will release juices and oil during the steaming process.
Put the chicken thighs in the plate into a steamer, cold water and steam for 1 hour.
After a long wait, tender and smooth, a mouthful of bursting juices of black bean steamed chicken is out of the pot. All the fat inside the chicken leg is steamed out, the chicken is filled with the aroma of black bean sauce, a perfect rice.
It’s a great way to make a meal out of it. The chicken will fall off the bone as soon as you pick it up with chopsticks.
2) Steam the chicken for an hour so that it will be tender and fall off the bone. If you use chicken wings to do it basically half an hour is enough.
3) The black bean sauce must be stir-fried on low heat, or it will be easily cooked.