| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
-(up to) |
| 2 |
tb |
Fermented black beans |
| 2 |
lb |
Chicken wings |
| 1/2 |
c |
Green pepper |
| 1/2 |
c |
Onion |
| 1 |
|
Clove garlic |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
c |
Stock |
| 1 |
ts |
Soy sauce |
| 1 |
ds |
Pepper |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
INSTRUCTIONS
1. Soak fermented black beans.
2. With a cleaver, chop off bony wing tips and discard; then chop each wing
in 5 sections.
3. Dice green pepper and onions. Mince garlic and mash with soaked black
beans.
4. Heat oil. Add salt, then black bean-garlic mixture. Stir-fry a few times
to heat through. Add chicken sections and brown lightly.
5. Stir in stock and heat quickly. Then simmer, covered, 10 minutes.
6. Add green pepper and onion and simmer, covered, 10 minutes more. Then
stir in soy sauce and pepper.
7. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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