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Black bean chicken lovers unite! I wanted to try your Cooking Light version and see how it compared to Fuchsia Dunlop's (Authentic Black Bean Chicken). I love the addition of the onions and veggies in yours...why waste the sauce on chicken alone...I used red bell pepper and snow peas which is what I had in the fridge. Using chicken breast works great but a quick marinade and stir frying, not using the boiling method here, has a better result. I didn't rinse the beans because I like the flavor, but definitely no salt is needed at the end because the soy sauce and beans make this quite salty. Also for some reason the cornstarch/wine mixture didn't work to thicken the sauce - I had to add additional cornstarch made into a thick paste with water. Thanks for sharing this version of one of my favorite Chinese dishes!
This is a great recipe, and I don't even like Chinese food that much. The sauce is awesome. I served this over noodles, and and would definitely recommend that instead of rice. The ramen I used was perfectly coated in the sauce- yum. [Made & Reviewed for BEST OF 2012]
Yummy, yummy!! I halved the recipe, but still added more veggies. I couldn't decide between edamame or broccoli, so I used 2 cups of broccoli and 1 cup of edamame. I served mine over rice, although next time I'll serve over Asian noodles. I used black bean sauce, and also used the boiling method. The edamame and broccoli were a perfect texture, and the chicken was flavorful and tender. I'll be enjoying this recipe often. Thanks for sharing! Made for Best of 2011 Tag game.