Chicken With Black Bean Sauce 豆豉雞
Chicken with black bean sauce 豆豉雞 (dòu chì jī) is a very traditional Cantonese dish that is extremely versatile. Some alternatives: • Pork ribs, sliced beef are both popular substitutions for chicken • I used boneless chicken, but chicken wings or drumsticks are just as good Fry it together with your favorite noodle (photo in post above) . I used Cantonese rice vermicelli (瀨粉lài fěn) Very tasty!
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Beef and Black Bean on Rice Noodles 豉椒牛河
Common variations include using chicken instead of beef and adding egg swirl to the sauce. It is also common to add pickled mustard greens too. You can also add shitake or other mushrooms. Straw mushrooms come to mind too. Bok choy or gailan can be added for more veggies. Make it spicy by adding hot bean paste instead of black bean and garlic sauce. Use any type of noodles including spaghetti. But typically, a flat noodle will hold onto the sauce better. And this dish is all about the sauce!
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Jjajangmyeon
If you think Korean comfort foods, jjajangmyeon is at the top of the list. And the best part – it only takes about 20 minutes to make! This recipe is a fairly standard jjajangmyeon recipe but you can easily alter it to suit your tastes!
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Beef and Black Bean on Rice Noodles 豉椒牛河
Common variations include using chicken instead of beef and adding egg swirl to the sauce. It is also common to add pickled mustard greens too. You can also add shitake or other mushrooms. Straw mushrooms come to mind too. Bok choy or gailan can be added for more veggies. Make it spicy by adding hot bean paste instead of black bean and garlic sauce. Use any type of noodles including spaghetti. But typically, a flat noodle will hold onto the sauce better. And this dish is all about the sauce!
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Chicken With Black Bean Sauce 豆豉雞
Chicken with black bean sauce 豆豉雞 (dòu chì jī) is a very traditional Cantonese dish that is extremely versatile. Some alternatives: • Pork ribs, sliced beef are both popular substitutions for chicken • I used boneless chicken, but chicken wings or drumsticks are just as good Fry it together with your favorite noodle (photo in post above) . I used Cantonese rice vermicelli (瀨粉lài fěn) Very tasty!
View Recipe
Jjajangmyeon
If you think Korean comfort foods, jjajangmyeon is at the top of the list. And the best part – it only takes about 20 minutes to make! This recipe is a fairly standard jjajangmyeon recipe but you can easily alter it to suit your tastes!
View Recipe
Beef and Black Bean on Rice Noodles 豉椒牛河
Common variations include using chicken instead of beef and adding egg swirl to the sauce. It is also common to add pickled mustard greens too. You can also add shitake or other mushrooms. Straw mushrooms come to mind too. Bok choy or gailan can be added for more veggies. Make it spicy by adding hot bean paste instead of black bean and garlic sauce. Use any type of noodles including spaghetti. But typically, a flat noodle will hold onto the sauce better. And this dish is all about the sauce!
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Clay Pot Rice with Black Bean Pork Ribs 豉汁排骨煲仔飯
These small-cut pork ribs are called “riblets “or “pork ribs, sweet and sour cut”. For the sweet soy sauce, you may also buy store-bought sweet soy sauce, which I love to use when I’m short of time. But my sweet soy sauce recipe is absolutely to die for! Especially if you can use pork or chicken fat to replace the oil. For me, the sweet soy sauce is the best part of Clay Pot Rice!
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Beef and Black Bean on Rice Noodles 豉椒牛河
Common variations include using chicken instead of beef and adding egg swirl to the sauce. It is also common to add pickled mustard greens too. You can also add shitake or other mushrooms. Straw mushrooms come to mind too. Bok choy or gailan can be added for more veggies. Make it spicy by adding hot bean paste instead of black bean and garlic sauce. Use any type of noodles including spaghetti. But typically, a flat noodle will hold onto the sauce better. And this dish is all about the sauce!
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Jjajang Tteokbokki
While the spicy version is all the rage these days, originally tteokbokki was not spicy at all. In fact the original was a soy sauce based version, with jjajang tteokbokki following shortly after. Jjajang, sometimes spelt chajang, is a Korean type of fermented and roasted black bean paste that adds an umami punch to many dishes.
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