Recipe Appetizing Stir fry chicken and fermented red bean paste

Stir fry chicken and fermented red bean paste. The key to a good stir fry is knowing the cooking times for each ingredient. Restaurant chefs usually blanch all the vegetables beforehand (though this isn't always necessary). The white parts of the scallions, and the fermented black beans.

Try to find the authentic brand. Easily smashed red bean paste is more frequently used in red bean buns, usually with some broken beans and have a harder texture. Red beans are cooked until really soft with sugar and then smashed to form a thick texture. You can have Stir fry chicken and fermented red bean paste using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Stir fry chicken and fermented red bean paste

1. It’s of chicken.
2. Prepare of minced ginger.
3. You need of spring onion.
4. Prepare of onion.
5. It’s of sugar.
6. It’s of fermented red bean paste.
7. It’s of sesame oil.
8. Prepare of chicken marinade.
9. You need of ginger juice.
10. Prepare of wine.
11. You need of pepper.
12. It’s of little bit oil.
13. You need of cornstarch.
14. Prepare of salt.

Smooth red bean paste without skins are quite similar to store-bought version. Red fermented bean curd's flavor is mellow and sweet but has a stronger alcohol taste compared to white fermented bean curd. In Chinese cooking, a small amount of fermented bean curd is used to add flavor to everything from rice and congee to vegetable stir-fries and braised dishes. Add reserved curry paste and cook, stirring constantly, until paste darkens and garlic softens Add peas and ½ cup water.

Stir fry chicken and fermented red bean paste instructions

1. Prepared the igredients like this and marinades chicken without bones.
2. Stir fry chicken until brown and put aside.
3. Stir fry onion, minced ginger and fermented red bean paste add sugar and little bit water.
4. Add chicken and spring onion, stir fry for a moment and turn off the fire.
5. Add sesame oil and mix well.

Return chicken and beans to skillet and cook, tossing occasionally, until Very tasty and satisfying. Used red curry powder which gave it a nice kick! I'll come back to this for a. If eating the fermented tofu straight-up isn't for you, try stir-frying vegetables with it. Kosher salt and freshly ground black pepper.

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