I haven't made this in a long while and forgot how good it is. Pretty too.
Lemon Chicken W/Fermented Black Beans
Recipe By : Sunset Wok Cookbook
Serving Size : 4
2 Teaspoons Sugar
1/4 Cup Cornstarch
2 Teaspoons Sesame Oil
3 Tablespoons Soy Sauce
2 Tablespoons Dry Sherry
1/4 Cup Fermented Salted Black Beans -- Rinsed And Drained
1 Clove Garlic
2 1/2 Pounds Chicken Thighs And Legs
2 Lemons
4 Green Onions -- Thinly Sliced
Pat black beans dry. In a large bowl, smoothly blend sugar, cornstarch, oil, soy and sherry. In a small bowl, mash black beans with garlic; add to cornstarch paste.
Rinse chicken and pat dry. With a heavy cleaver or knife, cut each piece through bones into 1 to 1 1/2" lengths. Add chicken to cornstarch mixture; stir to coat well. (At this point, you may cover and refrigerate for up to 4 hours. Stir well before continuing.)
Arrange chicken evenly in a 10 to 11" heatproof serving dish that will fit inside your wok or steamer. Cut 1 of the lemons in half; squeeze juice over chicken. Trim ends from remaining lemon; then slice lemon and cut each slice in half. Arrange half-slices over chicken. Set dish on a rack in a bamboo steamer over 1 1/2 to 2" of boiling water. Cover and steam until meat near bone is no longer pink; cut to test (about 30 minutes). Garnish with onion & lemon slices. - -
Lemon Chicken W/Fermented Black Beans
Recipe By : Sunset Wok Cookbook
Serving Size : 4
2 Teaspoons Sugar
1/4 Cup Cornstarch
2 Teaspoons Sesame Oil
3 Tablespoons Soy Sauce
2 Tablespoons Dry Sherry
1/4 Cup Fermented Salted Black Beans -- Rinsed And Drained
1 Clove Garlic
2 1/2 Pounds Chicken Thighs And Legs
2 Lemons
4 Green Onions -- Thinly Sliced
Pat black beans dry. In a large bowl, smoothly blend sugar, cornstarch, oil, soy and sherry. In a small bowl, mash black beans with garlic; add to cornstarch paste.
Rinse chicken and pat dry. With a heavy cleaver or knife, cut each piece through bones into 1 to 1 1/2" lengths. Add chicken to cornstarch mixture; stir to coat well. (At this point, you may cover and refrigerate for up to 4 hours. Stir well before continuing.)
Arrange chicken evenly in a 10 to 11" heatproof serving dish that will fit inside your wok or steamer. Cut 1 of the lemons in half; squeeze juice over chicken. Trim ends from remaining lemon; then slice lemon and cut each slice in half. Arrange half-slices over chicken. Set dish on a rack in a bamboo steamer over 1 1/2 to 2" of boiling water. Cover and steam until meat near bone is no longer pink; cut to test (about 30 minutes). Garnish with onion & lemon slices. - -