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  • P. F. Chang's Chicken With Black Bean Sauce

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    P. F. Chang's Chicken With Black Bean Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 whl chicken breasts
    • 1 x egg
    • 2 Tbsp. canola oil
    • 1 Tbsp. cornstarch
    •     Oil for frying
    • 1 tsp fresh chopped ginger
    • 3 Tbsp. chopped scallions (white part only)
    • 1/2 tsp chopped garlic
    • 4 ounce Peking Stir-Fry Sauce (see recipe)
    • 2 tsp fermented black beans
    • 12 ounce unseasoned chicken stock
    • 1/2 tsp sugar
    • 1 dsh freshly-grnd white pepper

    Directions

    1. Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with 1 egg, 2 Tbsp. canola oil and 1 Tbsp. cornstarch.
    2. Heat wok till very warm. Add in oil, then chicken and cook till opaque all over. Strain and remove excess oil from wok. Add in ginger, scallion and stir-fry. Add in chicken and garlic. Then add in Peking Stir-Fry Sauce, fermented black beans and chicken stock. Add in sugar, then a dash of white pepper. Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking.

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