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Braised Chicken with Black Bean Sauce

A succulent dish where tender pieces of chicken are fried until golden, then simmered in a rich, savory black bean sauce with hints of rice wine and optional chilies for added depth and heat.



Ingredients:

  • 4 chicken thighs, bone-in and skin-on

  • 1/4 cup cornstarch

  • Salt and pepper, to taste

  • 2 tablespoons vegetable oil

  • 1/2 cup "The Saucy Bean Stir-Fry Sauce"

  • 1/4 cup rice wine

  • 1 cup chicken stock

  • 1-2 chilies, sliced (optional)

  • 1/2 cup scallions or cilantro, chopped for garnish


Instructions:

  1. Prepare the Chicken:

  • Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.

  • Coat the chicken evenly in cornstarch, shaking off any excess.

  1. Fry the Chicken:

  • In a large skillet or pan, heat the vegetable oil over medium-high heat.

  • Add the chicken, skin-side down, and fry until golden brown and crispy, about 5-7 minutes per side.

  • Remove the chicken from the pan and set aside.

  1. Deglaze and Braise:

  • To the same pan, add "The Saucy Bean Stir-Fry Sauce", rice wine, and chicken stock. Stir to combine, scraping up any browned bits from the bottom of the pan.

  • Add the chilies if using.

  • Bring the mixture to a boil, then reduce the heat to a simmer.

  • Return the chicken to the pan, cover, and cook for about 30 minutes, or until the chicken is cooked through.

  1. Reduce the Sauce:

  • Remove the chicken from the pan and set aside.

  • Increase the heat to high and cook the sauce uncovered, stirring occasionally, until it is reduced to about 1/2 cup.

  1. Serve:

  • Season the sauce with salt to taste.

  • Pour the reduced sauce over the chicken.

  • Garnish with chopped scallions or cilantro.

  • Serve immediately, ideally with steamed rice or vegetables on the side.

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Obtuvo 5 de 5 estrellas.

Delish!

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