FERMENTED BLACK BEANS

Fermented Black Beans, are basically soybeans that have been fermented and salted, they are not the black beans you find in Latin-American and Caribbean cooking. They're actually the same soybeans used to make miso, tofu, and soy sauce, made in a two-part process of fermenting
 and salting the soybeans. Other spices such as chilies and/or wine and possibly ginger may be sometimes be added.  
​The flavor is sharp, pungent, 
salty and somewhat bittersweet. 

They are also called Fermented black soybeans, Chinese black beans, Salted black beans, Salty black beans, or just "Black beans". 

Fermented black beans are a very popular flavoring in the cuisine of China, where they are most 
widely used for making black bean sauce. 
The beans are usually sold in plastic bags in the Asian section of your local supermarket. At home, The beans will last for several months, just remove the beans from the package and store in a sealed container in a cool, dark place.
Fermented black beans are often rinsed before being used in cooking; or they may impart too much of a salty flavor to the dish, and are frequently paired with other strong seasonings, such as garlic and chilies, because of their pungent flavor.  
Popular in Chinese cooking; you’ll find them in dishes such as Mapo Tofu and Chicken in Black Bean Sauce.

CHICKEN IN BLACK 
BEAN SAUCE
CUISINE
DIFFICULTY
SERVINGS
PREP TIME
COOK TIME
SPICINESS
CHINESE
MEDIUM
4
205 MINUTES
10 MINUTES
HOT AS YOU WANT

INGREDIENTS

  • 450g boneless chicken breasts
  • 1 tbsp Soy sauce
  • 1½ tbsp rice wine
  • ½ tsp kosher salt
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 2 tsp corn starch
  • 2 tbsp peanut oil
  • 1 tbsp fresh ginger, finely chopped
  • 1½ tbsp garlic, finely chopped
  • 2 tbsp shallots, finely chopped
  • 3½ tbsp spring onions, finely chopped
  • 2½ tbsp black beans, coarsely chopped
  • 150ml fresh chicken stock

DIRECTIONS

1. In a bowl, mix the soy sauce, rice wine or dry sherry, salt, sugar, sesame oil and cornflour together with the chicken.

2. Heat a wok or large frying pan over high heat until it is hot. Add in the groundnut oil, and when it is very hot and slightly smoking, add in the chicken. Stir-fry for 2 minutes.

3. Add the ginger, garlic, shallots, 1½ tbsp of spring onions and black beans and stir-fry for 2 minutes.

4. Add in the stock. Bring the mixture to the boil and then reduce the heat.

5. Cover the wok or pan and simmer for 3 minutes or until the chicken is cooked through. Sprinkle with the remaining spring onion before serving. This dish can be cooked ahead of time and re-heated, and it is also delicious served cold.

KITCHEN QUICKIE

SPARE RIBS IN BLACK BEAN GARLIC SAUCE

DIRECTIONS

  1. Mix spare ribs with marinade.
  2. Let  marinate for at least 1 hour.
  3. Steam spare ribs for 15 minutes or until cooked through.
  4. Garnish with green onion and red chili.
Serves 2 Large Appetizer portions.

INGREDIENTS

  • 450 g Spare Ribs, cut into pieces
  • 1 tbsp Corn starch
  • 1 tbsp Oil
  • 1 Green onion, shredded for garnish
  • 1 Red Chili, shredded for garnish
Marinade
  • 2 1/2 tbsp Black Bean Garlic Sauce 
  • 1 tsp Sugar

WHAT ARE SHALLOTS?

BLACK BEAN SALMON

CUISINE
DIFFICULTY
SERVINGS
PREP TIME
COOK TIME
SPICINESS
SUGGESTIONS
SERVE WITH
CHINESE
MEDIUM
4
25 MINUTES
10 MINUTES
MILD
ADD CHILI TO TASTE
JAZMIN RICE, WILD RICE, MIXED SALAD
Only three ingredients, but it tastes like fifty. The black bean & garlic sauce is available in the Asian aisle at any supermarket. 
Look for the Lee Kum Kee brand.
  • 1 cup apricot preserves
  • 1/4 cup black bean & garlic sauce
  • 1 whole salmon filet, about 1.5 pounds
  • 3 green onions, finely chopped
  • Sesame seeds
  1. Mix apricot and black bean in a small bowl and stir well
  2. Spoon over top of salmon to cover
  3. Broil about approximately 7 minutes an inch
  4. Remove to a platter or serving plates and sprinkle with green onions and sesame seeds

BEEF IN BLACK BEAN SAUCE

  1. Cut the beef into bite-sized chunks. Add the marinade ingredients, adding the cornstarch last. Marinate beef for twenty minutes. 
  2. While marinating beef, prepare the sauce and vegetables. In a small bowl, mix the soy sauce, sugar, chicken broth and chile paste. In a separate small bowl, dissolve the cornstarch in the water. Set aside.
  3. Rinse the black beans and let sit for a few minutes to soften. Use a cleaver or knife to chop finely. Mince the garlic and mash with the black beans.
  4. String the celery and peel the carrots. Cut on the diagonal into thin slices. Cut the red peppers in strips. Cut the green onion into thirds.
  5. Heat wok and add 2 tablespoons of oil. When oil is ready, add the green onion. Stir-fry briefly, then add the carrot, peppers and celery. Stir-fry until tender, but crisp. Remove vegetables from the wok and set aside.
  6. Reheat the wok and add 3 tablespoons of oil. When the oil is hot, add the mashed garlic and black beans. Stir-fry until fragrant. Add the marinated beef. Stir-fry until there is no redness in the beef.
  7. Add the sauce in the middle of the wok. 
  8. Give the cornstarch mixture a quick stir and add to the middle of the wok. Stirring to thicken. When the sauce is boiling add the cooked vegetables and mix well. 
  9. Remove from the heat and stir in the sesame oil. 
  10. Serve hot.
Marinade:
  • 1 tablespoon soy sauce
  • 1 tablespoon wine
  • 1 teaspoon cornstarch
  • dash of pepper
Sauce:
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1/4 cup chicken broth
  • 1 tablespoon chili paste
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water
Other:
  • 3/4 pound beef 
  • 1 tablespoon fermented black beans
  • 2 garlic cloves
  • 2 stalks celery
  • 1 green onion (spring onion, scallion)
  • 1 large carrot
  • 1 large red pepper
  • 1/2 teaspoon sesame oil
  • 5 tablespoons oil for stir-frying, or as needed

ANDREW ZIMMERN'S
SPARE RIBS WITH BLACK BEAN SAUCE

CHEF NIALL HARBISON'S
CHICKEN WITH BLACK BEAN SAUCE