CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Chinese |
Dujour09, New |
4 |
servings |
INGREDIENTS
2 |
tb |
Chinese black beans |
2 |
tb |
Minced garlic |
1 |
tb |
Minced ginger |
1 |
tb |
Rice wine vinegar |
1 |
tb |
Shaoxing rice wine |
2 |
tb |
Dijon mustard |
1 |
tb |
Sugar |
1 |
c |
Canola oil |
|
|
Salt and pepper to taste. |
INSTRUCTIONS
Saute first 3 ingredients. Dissolve sugar with vinegar and Shaoxing.
Deglaze saute with liquid. Let cool completely. In a food processor,
mix above with Dijon and sugar. Slowly add oil to emulsify. May need
to add a little ice water.
In a wok or large saute pan, caramelize onions and shiitakes. Add
watercress to wilt only, then add noodles and black bean sauce. Check
for seasoning.
Serve whole bird on a pile of noodles. Garnish with scallion brushes.
Yield: 4 portions
CHEF DU JOUR MING TSAI SHOW #DJ9309
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