Chicken in Black Bean (Jjajang) Sauce
Chinese & Asian · Chinese & Asian
This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on 2 servings.
Ingredients
- Boneless chicken7.1 oz
- Starch powder
- Iceberg lettuce
- Cooking oil2 Tbsp
- Chunjang (black bean paste)1 Tbsp
- Water4 Tbsp
- Soy sauce2 Tbsp
- Oyster sauce1 Tbsp
- Minced garlic
- Cheongju (rice wine)
- Sesame oil
- Starch powder — as needed
- Iceberg lettuce — as needed
- Minced garlic — a little
- Cheongju (rice wine) — a little
- Sesame oil — a little
How to make it
- 1
Heat oil in a pan and stir-fry the starch-coated chicken until about 50% cooked, then remove.
- 2
Add the minced garlic to the sauce (chunjang 1, water 4, soy sauce 2, oyster sauce 1), pour into the pan and cook as if stir-frying.
- 3
Return the chicken, add the rice wine and lettuce, stir-fry, and finish with sesame oil.
From Bob Kim's recipe book