fermented bean sauce

Stir Fried Chicken And Vegetables

Does stir fried chicken ever get old? Not in my book, for sure 🙂
Its beauty lays in large part in its versatility.
Not only can it be served with or without sauce, but there is no limit to the number of variations with which you can prepare the sauce. If you choose to prep it with sauce, you can include hoisin sauce, soy sauce, fermented bean sauce, oyster sauce, chili sauce, yuzu-soy sauce, kecap manis, etc, etc. You can serve it over stir fried noodles, fried noodles, steamed rice, fried rice, steamed buns; with a myriad of different vegetables, mushrooms and even potatoes (in some part of China potatoes are rather common).
When I cook stir fried chicken at home (or most other stir fries, for that matter), it rarely has the same ingredients twice – if ever.
But, all stir fries (and any other dish) I prepare at my home have one thing in common – I put a lot of love in them, therefore they all are delicious 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Stirfry on ChefsOpinion
>
Click here for more Chicken on ChefsOpinion
>
Click here for Chinese Steamed Rice (Fan) on ChefsOpinion
>
Click here for Kecap Manis (Ketjup Manis) on ChefsOpinion
>
<
>

Stir Fried Chicken And Vegetables

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: debone 2 chicken legs (remove the skin if you prefer)

: cut chicken into strips, season with kosher salt and cayenne pepper to taste, dust with one tsp cornstarch, mix well

: slice 2 ea med size carrots into thin slices on the bias, blanche in lightly salted water, drain

: saute chicken in 1/3 cup peanut oil until cooked half-way done

: add the carrots and 2 ea scallions cut into 1 inch sticks, saute another minute, drain the fat

: add 1 cup ketsup manis and 1/4 cup water, bring to a simmer for one minute, remove from heat, check/adjust seasoning, serve with steamed rice (fan)

: Stir Fried Chicken And Vegetables

: Stir Fried Chicken And Vegetables

: Stir Fried Chicken And Vegetables

: Stir Fried Chicken And Vegetables

>
>
>
>

Chicken Liver Congee

<
“
Usually, I have congee for breakfast, but today I just wanted a big bowl of this culinary marvel for lunch.
It is one of the most satisfying dishes out there, as long as it is properly seasoned and has the ingredients you long for at the moment. As far as congee goes – anything goes 🙂
Even the texture has no right or wrong. As long as you like it – that’s the right texture. I like mine fairly thick, tasty, spicy and with lot’s of “stuff” in it. I happened to have fresh chicken livers today, but you can use any protein you like, shrimps, scallops, chicken or whatever is handy. Maybe just vegetables? With egg or without? Many condiments or none?

Today I cooked my rice in a rich chicken stock, flavored with lots of grated ginger, garlic paste, kosher salt and ground chili pepper and a splash of fermented bean sauce. Once the porridge had the desired texture, I added medium-fried chicken livers, Chinese black mushrooms, cooked ham, corn, black beans, sesame oil, finely sliced chilies and scallions.

Bon Appetit ! Life is Good !
“
“
Click here for more Congee recipes
“
“

“
“

Chicken Liver Congee

“

Chicken Liver Congee

“
Preparation:
“

“

season with granulated garlic, kosher salt, cayenne pepper, five spice powder, add cornstarch, mix well

“

fry in peanut oil until medium, remove to absorbent paper

fry livers in peanut oil until medium, remove to absorbent paper

”

almost ………

“

to porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

to the porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning

“

Chicken Liver Congee

”

Chicken Liver Congee

“

Chicken Liver Congee

“
“

Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page. Thank you 🙂
“
“
“
“
“
“

“
“
“
“
“
“

” Braised Pork Ribs With Fermented Black Bean Sauce “

.
.
Today I wanted to use my newly purchased glass cooking vessel, “guaranteed stove top save”
Well, it might have been be save from talking or painting or other such mundane undertakings, but it certainly was not save from exploding into a thousand pieces.
So much for ” guaranteed warranties ” . ( Kind of like the promises of our politician’s ).
Any way, after I cleaned up the mess and calmed Bella down, I proceeded to cook dinner the old fashion way, on the stove top in a rigged metal steamer.
.

.
Braised pork ribs with fermented black bean sauce & rice.
.

.

,
.
Ingredients :

Pork ribs,
Scallion,
Onion
Chilis,
Ginger,
Garlic
Cilantro
Soy sauce,
Fermented black bean sauce
Scotch bonnet hot sauce
Sesame oil
Water or unsalted stock

Method :

In a steamer (or makeshift steamer)put all ingredients except
half the cilantro you are using in the bottom of the steamer.
Add a wire rack, place ribs on top and cover air tight.
Steam for one hour or until ribs are tender.
Remove ribs and set aside. Strain sauce and brush both sides of ribs.
Put ribs back on rack on a clean baking tray and bake in oven until
nicely glazed, repeatedly adding more sauce as needed.
To serve, nape with remaining sauce and sprinkle with
cilantro and some more chilis.