Chicken with Chinese Long Beans

Chicken with Chinese Long Beans

I simply love Chinese food as it’s simple, light and perfectly suited to Indian weather conditions. Though what I make is more American Style Chinese food but i still try my best to incorporate authentic Chinese ingredients such as Hoisin Sauce, Oyster Sauce, Chinese Rice Wine and lots more. I met a really nice retailer who gives me a lot of international cooking ingredients at excellent prices, ingredients which are really hard to get other wise.

Chicken made in any Chinese influenced dish goes really well with most vegetables and I really prefer vegetables along with meat. The vegetables add so much depth in flavor and also brings a refreshing sweetness to any recipe. Chinese Long Beans or Green Beans is one such vegetable. It adds so much flavor and texture to any dish depending on it being cooked right.

So here’s my version of a delicious Chinese inspired Chicken Recipe:

Ingredients for Three Servings:

Chicken White – 250 Grams Cut into Bite Sized Pieces
Chinese Long Beans – 200 Grams Cut into 1 Inch Long Pieces
Oyster Sauce – 2 Tablespoons
White Pepper Powder – 1/4th Teaspoon
Garlic Powder – 1 Teaspoon
Garlic – 1/2 a Head Finely Chopped or Minced
Green Chillies – 1 Large Chopped (Optional)
Corn Starch – 5 Tablespoons
Salt – To Taste
MSG – A Pinch
Sesame Seeds – 2 Pinches Lightly Toasted
Dark Soy Sauce – 3 Tablespoons
Chicken Stock – 3/4th Cup
Cooking Oil – For Deep Frying and Cooking
Water – 1/2 Cup

Prep for this recipe is simple and takes around 15 minutes:

Place Chicken pieces in a bowl and to it add the White Pepper Powder, Garlic Powder, some Salt, MSG, 1 Teaspoon of Soy Sauce and mix really well. Add about 2 Tablespoons of Water to it and set aside for 1/2 an hour.

Chop the ingredients which need to be chopped.

After 1/2 an hour, add about 2 Teaspoons of Corn Starch to the Chicken and mix really well. The Chicken should be evenly coated. Ten add a Tablespoon of Cooking Oil and mix really well.

Prep done! Let’s get cooking!

Place a Wok on high heat and add enough oil to deep fry the Chicken Pieces. Once the Oil is hot enough add the Chicken Pieces slowly and away from you to avoid getting hot Oil splashed on you.

Please read this post which tells you how to test if the oil temperature is hot enough or not. Chicken with Carrots and Water Fruit.

Do not add all the Chicken Pieces at once otherwise this will crowd the Wok and you will not get crispy Chicken Nuggets which is so crucial for this recipe to have. 

Keep stirring and fry till an even golden brown color comes on all the pieces of Chicken. Set aside.

Now moving quickly, empty out most of the Oil from the Wok and leave just about 1 Tablespoons of Oil in it. Keep the heat high and throw in the Chinese Long Beans and cook for three to four minutes. Note that the beans have to only be semi cooked at this point. Remove from Wok and set aside.

Reduce the flame to medium low, add 2 Tablespoons of Cooking Oil  and add the Minced Garlic and Chopped Green Chilli. Sauté till fragrant.

Add Chicken Stock at this point and bring heat to high. Bring this to a quick simmer. Now add Salt as per preference, Sugar, Soy Sauce and bring all to a simmer. Once simmering, add Oyster Sauce. Now add Chinese Long Beans and simmer for just 30 seconds more.

Make a Slurry of the remaining Corn Starch and add to Wok. (A Slurry is made by adding a bit of water to the remaining Corn Starch and mixing till you get a runny white colored fluid.)

Add Slurry to Wok and reduce heat to medium high. The Slurry will thicken quickly and at this point turn heat off.

Add Chicken Pieces and stir well ensuring the gravy coats all the Pieces evenly.

Sprinkle Toasted Sesame Seeds on top and it’s done. Simple, quck and easy and i’m sure your family is going to enjoy this recipe and keep asking you to make it for years to come!

This recipe is best enjoyed with steamed rice.

Please do make this recipe quickly and let me know how it turns out! Post your comments below! I’ll be so happy to read and reply to them!

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