I recently received a bottle of Chinese Black Vinegar and Red Boat fish sauce

K

karennoca

Well-known member
so have been looking at recipes using both. Today is the day I hope to create a new and fun recipe. I love Asian flavors and need to make use of the many ingredients I have acquired. I see black vinegar can be used as a substitute for balsamic, and sprinkled on roasted veggies.

If anyone has any suggestions for cooking with these two ingredients, I'd love to hear about it. I have chicken legs, thighs, wings and 2 bone-in breast halves thawing.

 
This braised black vinegar chicken dish sounds intriguing. Perhaps you could

add just a touch of fish sauce toward the end (less is more with fish sauce, in my opinion), if your mission is to combine both the black vinegar and fish sauce in the same dish. Or separate a small portion of the finished dish and add some fish sauce, that way, if it's not quite to your liking, you still have the rest of the dish sans fish sauce. smileys/wink.gif

http://belachan2.blogspot.com/2011/09/braised-black-vinegar-chicken.html

 
REC: Sichuan-Style Stir-fried Chicken with Peanuts...

Sichuan-Style Stir-fried Chicken With Peanuts

Serving Size: 6

Ingredients:

Marinade:
2 tablespoons low-sodium soy sauce
2 tablespoons Rice Wine, or sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 1/2 lbs. Skinless Boneless Chicken Breasts, cut into bite-size pieces
Stir-frying oil:
2 tablespoons vegetable oil, divided
Sauce:
1/2 cup Reduced Sodium Chicken Broth
2 tablespoons sugar
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons Rice Wine, or sake
1 tablespoon Chinese Black Vinegar, or Wircestershire sauce
1 1/4 teaspoons cornstarch
1 teaspoon dark sesame oil
2 tablespoons minced green onions
1 1/2 tablespoons Minced Fresh Ginger
1 1/2 tablespoons Minced Garlic, (about 7 cloves)
1 teaspoon chile paste with garlic
Remaining ingredients:
1 1/2 cups Sliced Water Chestnuts, drained
1 cup sliced green onion tops, (1/2-inch)
3/4 cup Dry-roasted Peanuts, unsalted
6 cups hot cooked long-grain rice

Directions:

1. To prepare marinade, combine first 5 ingredients in a medium bowl;cover and chill 20 minutes.

2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstickskillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.

3. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.

4. Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.

 
The Red Boat fish sauce is supposed to be the best there

is. I love fish sauce and it is touted to be many professional chefs' "secret umami ingredient". Make some sauce for dipping pot stickers in. I make a green curry seafood chowder that uses it. I have added a bit to hamburger mixture.

 
Yes, it is not as smelly, nor as strong as the ones I have used in the past

and I have read it is favorite among chefs.

 
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