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Black Bean Chicken Stir Fry – Ken Hom’s Chinese Cookery – BBC
Chef Ken Hom shows how to cook Black Bean Chicken Stir Fry. Great clip from BBC show Ken Hom’s Cookery. Watch more high quality videos on the new BBC Food YouTube channel from BBC Worldwide here: https://www.youtube.com/bbcfood
I remember this version of Mr Hom from my student days – we both had much more hair back then. Im pretty sure that this clip dates from the mid 1980s. Its all good.
bones do have flavor.
the bones and skin add flavor to it
he probably got some expensive beans and didnt want to use too many
Mine came out bloody! Thanks Chinese guy, thanks a lot!
You must have done something wrong then. The chicken wings are stir fried at high heat first, that should cook the outside quickly, then stock it added, the dish is brought to the boil, then simmered for 15 minutes or so.
There is no way that chicken wings that are at room temperature would still remain bloody, unless you had a large quantity or your wok wasn't hot enough.
He doesn't say it's the "real" black bean stir fried chicken, assuming there is one. He says this is a recipe his mother taught him and is common in Southern China, which we probably don't have a clue about and have to take his word for.
I seriously doubt the Chinese food we eat in restaurants is as varied as what you can get in China (huge country). We probably only know the popular versions of certain dishes.
I tried it again and it turned out good. The key was the first time I braised it on too high of heat actually. My second attempt was yummy and non bloody.
trust me, they are strong – you don't need to use many 😉
i did not see this guy wash his hands after handling the chicken
People are so goddamn paranoid these days about handling raw chicken. It's ridiculous.
I see they had those rubber spatulas back in the 80's, and here's me thinking I had the latest and greatest.
I tried this recipe last week and it's absolutely superb – well worth seeking out proper black beans for – give it a go, it's wonderful.
@you2306 … soy sauce = soya sauce, spring onions – onions, rice wine =wine
Use thighs, it's way better. I've done this recipe many times with wings but used thighs and it knocked my socks off.
@NattHrafn
That is true. You could see it among various Chinese restaurants and takeaways. I haven't worked on a Chinese restaurant before but I think I can cook one hell of a stir fry.
Here's how you make – Black Bean Chicken Stir Fry.
Easy. Simple. Delicious.
Ken doin some wicked ass black bean chicken Yall:
Such an easy recipe to do, damn Chinese food is too easy even the village idiot could do it!
Anybody could improvise it with beef, fish or plant protein for vegetarians.
How much stock does he add? I couldn't understand clearly, again I could improvise on it but to be sure? :)
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