1. Main Page
  2. Kitchen utensils
  3. Chicken with fig and black beans

Chinese Chicken with Long Beans and Black Beans

Try making this tasty, out-of-the-ordinary Chinese dish! If you love Asian cooking, you probably keep most of these ingredients on hand already. The process itself is simple and pretty quick, once you set aside the time to marinate the chicken. Give it a go—it's really delicious and different.

ReinaAuthor avatar
Recipe author
Chicken with fig and black beans
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 9 g
Fats 51 % 19 g
Carbohydrates 24 % 9 g
229 kcal
GI: 90 / 0 / 10
    1. Prep the meat first—don't wash it yet; cut it first. Slice the breasts lengthwise into layers about 1/2 inch (1.5 cm) thick, then cut those into long strips about 1/2 inch (1.5 cm) wide. Now rinse the meat well, let it drain, and chill it in the fridge for 20 minutes. 2. Marinate the meat: mix all the marinade ingredients except the oil. Coat the meat and refrigerate 1 hour, stirring it with the seasonings a few times during that hour so the marinade fully soaks in. Pour in the oil, mix again, and refrigerate another 2 hours. 3. In a wok, heat half the vegetable oil until hot, add all the meat at once, and stir-fry a few minutes, moving it quickly. Transfer to a colander to drain the excess oil. 4. Wash and shake the water off the vegetables. Cut the long beans into 2.5-inch (7 cm) pieces and the green onion into 2-inch (5 cm) pieces. Slice the chili into rings on a slight diagonal. 5. Soak the dried tangerine peel in water until soft, then slice it thin into strips. 6. Mince the ginger and garlic. 7. Heat the wok with the remaining vegetable oil until very hot. Add all the long beans, stir-fry 3–4 seconds, then drain them in a colander. 8. Pour 1.5 tbsp vegetable oil into the wok, heat it, then add the garlic, ginger, chili, tangerine peel, and fermented black beans. 9. Stir-fry quickly and pour in the broth. Bring to a boil. 10. Add the wine, both soy sauces, plus the salt, sugar, and white pepper. Stir and bring back to a boil. 11. Mix the cornstarch with cold water 1:1, then stir it into the boiling broth. 12. Add the meat to the sauce and cook a few minutes. 13. Add the green onion and long beans, drizzle in the sesame oil, and toss. Serve hot in individual bowls. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dried white raw beans - 340  kcal/100g
  • Dried white boiled beans - 118  kcal/100g
  • Dried red raw beans - 343  kcal/100g
  • Dried red boiled beans - 118  kcal/100g
  • Canned beans in tomato sauce - 63  kcal/100g
  • Dried unboiled mung beans - 340  kcal/100g
  • Mung beans sprouted raw - 350  kcal/100g
  • Black beans - 58  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Broth - 15  kcal/100g
  • Corn starch - 329  kcal/100g
  • Tangerine peel - 35  kcal/100g
  • White pepper - 0  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Wine - 76  kcal/100g
  • Soybean oil - 899  kcal/100g
  • Vigna cow peas - 90  kcal/100g

Similar recipes

Related and additional categories: