Grilled Chicken With Ginger And Black Bean Sauce Recipes

Steps:

• Cover the beans with cold water; either soak them overnight or bring them to the boil. If boiling, boil them for one minute, remove the pan from heat, cover and let sit for one hour.
• Drain the beans and combine them in a pan with the stock, vegetables and seasonings. Bring to a boil, remove any scum and simmer for about one-and-a-half hours, partially covered, until the beans are tender but not mushy. Keep the beans warm while preparing the sauce and chicken.
• Prepare the sauce by simmering the wine and shallots in a saucepan until the liquid is reduced by half. Add the cream and again reduce by half. While the liquid is reducing, preheat the broiler. Pour the liquid into a blender and add the cheese, butter and pepper. Puree until smooth. For a perfectly smooth sauce, strain the liquid. Keep the sauce warm, covered, over very low heat.
• Season the chicken breasts on both sides and grill or broil about four or five minutes per side; do not overcook.
• Slice the breasts and pour the sauce over the slices. Serve with the beans to one side.

Steps:

• Mix together the soy sauce, sake, ginger, garlic, tobanjan, brown sugar, and salt in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan; reserve the rest. Lay the chicken in the marinade and flip the halves four times to generously coat all over. Use a rubber spatula or your hands to make sure all the crevices are well coated. Marinate the chicken halves for 10 minutes, turning once.
• Preheat a grill to medium. Grill the chicken, covered, for about 35 minutes. Start by grilling skin side down for about two minutes. Flip the chicken and brush on the reserved marinade.
• Flip the chicken about every seven minutes, brushing on more marinade after each turn. The chickens are done when very juicy with meat pulling away from the bone. Rest the chicken for five minutes, cut into serving pieces, and serve.

Steps:

• Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
• Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.