BLACK ROOSTER MEAT RECIPES

Name: Black-Skinned Chicken Slow-Cooked in Coconut Sauce
Total time: 1 h 40 min
Yield: 2 servings
Cuisine: asian
Ingredients: 1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered; 4 cups light chicken stock; 1 cup Chinese rice wine; 1 inch-long piece of ginger, peeled and sliced; 1 small onion, peeled and quartered; 2 garlic cloves, peeled and smashed; 1 teaspoon Chinese five-spice powder; Salt and freshly ground black pepper; 1 teaspoon vegetable oil; 1 teaspoon minced ginger; 1 teaspoon minced garlic; 1 tablespoon Thai red curry paste; 1 tablespoon tomato paste; 1 13 1/2-ounce can coconut milk; 1 zucchini, trimmed, peeled, and cut into long julienne; 1 tablespoon fresh lime juice; 1/4 cup chopped fresh basil leaves

BLACK-SKINNED CHICKEN SLOW-COOKED IN COCONUT SAUCE RECIPE ...

Black-Skinned Chicken Slow-Cooked in Coconut Sauce Recipe ... image

Provided by Elaine Louie

Total Time 1 hours 40 minutes

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 1 1/2 -pound black-skinned chicken, head and feet discarded, cleaned, rinsed and quartered
4 cups light chicken stock
1 cup Chinese rice wine
1 inch-long piece of ginger, peeled and sliced
1 small onion, peeled and quartered
2 garlic cloves, peeled and smashed
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
1 teaspoon vegetable oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 tablespoon Thai red curry paste
1 tablespoon tomato paste
1 13 1/2-ounce can coconut milk
1 zucchini, trimmed, peeled, and cut into long julienne
1 tablespoon fresh lime juice
1/4 cup chopped fresh basil leaves

Steps:

In a small heavy-bottomed saucepan, combine chicken, stock, wine, ginger, onion, garlic, five-spice powder, and salt and pepper to taste. Bring to a gentle simmer and cook, covered, until chicken is very tender, 1 to 11/2 hours. Remove chicken and set aside. Strain and reserve 1/2 cup of cooking liquid.
Place a heavy-bottomed skillet over medium heat, and add oil. When hot, add ginger and garlic and sauté until fragrant, about 30 seconds. Stir in curry paste, tomato paste and coconut milk. Add chicken, reserved cooking liquid and a pinch of salt.
Cover and bring to a gentle simmer. Add zucchini and simmer just until cooked, 1 to 2 minutes. Stir in lime juice and transfer to a serving dish. Garnish with chopped basil, and serve.

AUTHENTIC BLACK BEAN CHICKEN RECIPE - FOOD.COM

Authentic Black Bean Chicken Recipe - Food.com image

Fermented black beans are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef Fuchsia Dunlop with my addition of some red pepper for color! Also check out my review of Recipe#247607.

Total Time 25 minutes

Prep Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb boneless chicken thighs
1/4 teaspoon salt, plus more to taste
1 tablespoon light soy sauce
1 head garlic, peeled (cut very large cloves in half)
2 1/2 inches piece fresh ginger, peeled and sliced
4 scallions, green parts only, cut in 1 1/2-inch pieces
4 tablespoons fermented black beans, rinsed
1 tablespoon shaoxing wine or 1 tablespoon sherry wine
2 -3 teaspoons dried chili pepper flakes
1/2 red bell pepper, julienned
2 teaspoons rice vinegar
1 teaspoon sesame oil
peanut oil, for frying

Steps:

Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside.
Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon.
Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments.
Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.

Nutrition Facts : Calories 285.1, FatContent 18.6, SaturatedFatContent 5, CholesterolContent 95.3, SodiumContent 488.9, CarbohydrateContent 7.5, FiberContent 1.2, SugarContent 1.4, ProteinContent 21.5

More about "black rooster meat recipes"

CHICKEN WITH BLACK BEANS RECIPE | ALLRECIPES

Here's a Malaysian homemade dish that's easy to follow. It is a dish that is commonly enjoyed in Malaysian Chinese households.
From allrecipes.com
Reviews 4.7
Total Time 55 minutes
Category World Cuisine, Asian, Malaysian
Cuisine Asian, Malaysian
Calories 231.3 calories per serving

Heat the water in a large skillet over medium-high heat until boiling. Quickly stir in the chicken and cook for 3 to 4 minutes. Chicken will not be cooked through. Drain the water and place chicken on a plate. Set aside. Carefully wipe down the skillet and heat the vegetable oil over medium heat. Cook and stir the ginger and garlic until fragrant. Stir in the chicken, black beans and 1 tablespoon of sugar. Cook the chicken breasts until no longer pink in the center. Stir in the red and green peppers, green onions, carrots, oyster sauce, and thick soy sauce. Cook and stir for 1 minutes.

See details

CHICKEN WITH BLACK LIMES RECIPE - ANDREW ZIMMERN | FOOD & WINE

Black limes, a staple of Middle Eastern cooking, give this amazing braised chicken an intense tanginess. Ideal for all seasons, it's delicious served cold as well. Plus: Andrew Zimmern's Kitchen Adventures Slideshow: More Braising Recipes
From foodandwine.com
Total Time 1 hours 50 minutes

Pour off all but 2 tablespoons of fat from the casserole. Add the onions and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the stock, apricots, tamarind and whole black limes and bring to a boil. Return the chicken to the casserole, cover and braise in the oven for about 50 minutes, until the chicken is tender. Transfer the chicken to a platter and tent with foil; discard the black limes. Simmer the sauce over moderately high heat until reduced by one third, about 7 minutes. Stir in the lemon juice, parsley and mint and season with salt; serve with steamed rice.

See details

AUTHENTIC BLACK BEAN CHICKEN RECIPE - FOOD.COM

Fermented black beans are found in Asian markets and once you buy them, they last pretty much forever! Also called salted black beans, they're used in the black bean chicken you order from Chinese take-out and has a much different flavor than the Mexican type of black beans. From chef Fuchsia Dunlop with my addition of some red pepper for color! Also check out my review of Recipe#247607.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 285.1 per serving

Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.

See details

CHICKEN WITH BLACK LIMES RECIPE - ANDREW ZIMMERN | FOOD & WINE

Pour off all but 2 tablespoons of fat from the casserole. Add the onions and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the stock, apricots, tamarind and whole black limes and bring to a boil. Return the chicken to the casserole, cover and braise in the oven for about 50 minutes, until the chicken is tender. Transfer the chicken to a platter and tent with foil; discard the black limes. Simmer the sauce over moderately high heat until reduced by one third, about 7 minutes. Stir in the lemon juice, parsley and mint and season with salt; serve with steamed rice.

See details

BEST BLACK PEPPER CHICKEN RECIPE - HOW TO MAKE BLACK ...

This savory, spicy, and saucy Chinese-American inspired stir fry makes for the ideal crowd pleasing weeknight meal or Sunday night meal prep menu item.
From delish.com
Total Time 1 hours
Category dairy-free, nut-free, autumn, dinner party, easy chicken, winter, dinner, main dish
Cuisine American, Chinese

Make the marinade: In a large shallow dish, add the soy sauce, rice wine (or sherry), sesame oil, garlic, black pepper, and salt and whisk to combine. Add 6 tablespoons of cornstarch and whisk to combine, breaking up any lumps of cornstarch. Add the diced chicken to the cornstarch mixture and toss to combine. Spread into a single layer and let sit for 15 to 20 minutes. Make the sauce: Meanwhile, in a separate bowl, whisk to combine all of the sauce ingredients. Set aside. When chicken is done marinating, sprinkle the pieces with remaining 6 tablespoons of cornstarch, tossing to coat. (Some of the pieces may stick together, which is fine.) Heat a wok or a large nonstick skillet over medium-high heat. Add 2 tablespoons of neutral oil. Working in batches, add the chicken pieces to the hot oil, separating any pieces that are stuck together. Continue to cook until chicken is golden brown with a thin crispy crust and is completely cooked though, 4 to 5 minutes. Place chicken pieces in a single layer on a paper towel-lined sheet pan. Add 1 tablespoon of oil to the wok/skillet and heat over high until you see a wisp of smoke. Add the bell peppers and celery and season with a pinch of salt. Cook, tossing frequently over high heat for about 2 minutes. (The bell peppers should begin to blister.) Add sliced garlic and scallion whites and cook for another 2 minutes, continuing to toss and stir to make sure the heat is evenly distributed. Add the stir fry sauce and bring to a rapid boil so that sauce begins to reduce. Continue cooking until the sauce has reduced by half, about 3 minutes. Working in batches, return chicken to wok/skillet, tossing to coat with sauce after each addition. Top with scallion greens and serve with steamed white rice.

See details

BLACK BEAN AND CHICKEN CHILAQUILES RECIPE | MYRECIPES

Traditionally a Mexican breakfast, black bean and chicken chilaquiles requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives.
From myrecipes.com
Reviews 3.5
Total Time 45 minutes
Calories 293 calories per serving

Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

See details

BLACK PEPPER CHICKEN RECIPE - PUREWOW

From purewow.com
Reviews 4.5
Total Time 30 minutes
Calories 490 calories per serving

1. Make the Black Pepper Sauce: In a small bowl, whisk together the broth, coconut aminos, vinegar, fish sauce, black pepper and ground ginger. Set aside until ready to use. 2. Make the Chicken: Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet or the bottom of a skillet to pound the chicken until it is an even ? inch thick. Discard the parchment, then cut the chicken into 1-inch cubes. 3. Place the cubed chicken in a medium bowl with 2 teaspoons of the avocado oil, salt and pepper. Toss to evenly coat, then add the arrowroot and toss again. 4. In a large nonstick skillet over medium-high heat, heat the remaining ? cup avocado oil. When the oil is very hot but not smoking, add the chicken to the skillet in a single layer (you may need to do this in two batches). Cook the chicken until golden brown and cooked through, about 4 minutes per side. Transfer the chicken to a plate and set aside. 5. Add the celery and onion to the same skillet and cook over medium-high heat, stirring occasionally, until the vegetables are slightly tender, about 4 minutes. Add the garlic and cook until fragrant, being careful not to burn, about 1 minute. 6. Return the chicken to the skillet with the sauce and bring to a boil. Reduce to a simmer and cook until the sauce is thick and coats the chicken and vegetables, about 5 minutes. 7. Remove the pan from the heat and season with salt to taste. Serve as is or with cauliflower rice, and top with a sprinkle of pepper. Note: Regular old ground black pepper just doesn't work in this dish! It's essential that you use freshly cracked black pepper.

See details

BLACK FOLKS CHICKEN AND DRESSING - THE SOUL FOOD POT

Ingredients for the cornbread dressing ¼ cup of unsalted butter 2 tablespoons of unsalted butter 1 cup of yellow onion, diced 1 cup of celery, diced 1 tablespoon of thyme, fresh or dried 1 tablespoon of rosemary, fresh or dried 1 teaspoon of sage, ground ¼ cup of parsley, finely chopped ½ cup of ...
From thesoulfoodpot.com

See details

BLACK FOREST CHICKEN: A SCRUMPTIOUS CHICKEN RECIPE TO FIT ...

Dec 22, 2021 · Black Forest Chicken Recipe l How To Make Black Forest Chicken: Wash and pat dry chicken breast, marinate with ginger-garlic paste and black pepper powder, and salt for some time. Sear the chicken...
From food.ndtv.com

See details

10 BEST BLACK FRIED CHICKEN RECIPES | YUMMLY

From yummly.com

See details

CHICKEN WITH BLACK BEAN SAUCE - AUTHENTIC RECIPE! - THE ...

Oct 14, 2019 · Chicken with Black Bean Sauce: Recipe Instructions. Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Allow to marinate for 30 minutes. For more information and preparing chicken for stir fries, see Bill’s post on Chicken velveting 101. Pre-heat your wok over high heat, until it starts to smoke. This step is essential, as it prevents the chicken from sticking to the wok.
From thewoksoflife.com

See details

BLACK PEPPER CHICKEN RECIPE - COPYCAT PANDA EXPRESS BLACK ...

Sep 15, 2020 · First, heat half of the olive oil over medium-high heat in a large skillet. Add the chicken and cook for 4-5 minutes until the chicken is browned and cooked through. Then move the chicken to a separate plate. Next add the remaining olive oil to the pan with the bell peppers, onion, celery and garlic.
From eatingonadime.com

See details

CHICKEN RECIPES | ALLRECIPES

35 Party Appetizer Recipes Your Guests Will Love Whether you're looking for classic bite-sized party appetizers like bruschetta, deviled eggs, and cocktail meatballs to gather with family and friends, or need ideas for festive finger food or holiday platters that you can make ahead of time, we've got all the inspiration you'll need in this special collection of our best party appetizer recipes.
From allrecipes.com

See details

DOUBLE BOILED BLACK CHICKEN HERBAL SOUP RECIPE - THE ...

Feb 20, 2017 · Cut the chicken into half. Clean the insides and rinse well. Place the chicken and chicken feet into a stainless steel bowl / porcelain pot with cover. Put all the herbs into the bowl / pot except the red dates and wolfberries. Add in 2 bowls of boiling water and cover the pot.
From theburningkitchen.com

See details

10 BEST CHINESE BLACK PEPPER CHICKEN RECIPES | YUMMLY

Dec 20, 2021 · Black Pepper Chicken Stir Fry Canadian Cooking Adventures. onion, red pepper, black pepper, sesame oil, water, green pepper and 10 more. Pro. Chinese Tea Eggs and Soy Sauce-Poached Chicken Wen-Jay Ying. star anise, scallions, large eggs, large scallion, cinnamon stick and 9 more.
From yummly.com

See details

CHICKEN WITH BLACK BEAN SAUCE - AUTHENTIC RECIPE WITH A ...

Oct 24, 2021 · 6. Recipe: Chicken with black bean sauce. Here is an example of how to use it to prepare a quick and easy dish. This chicken and black bean sauce dish can be completed within twenty minutes (minus the marinating time), assuming you have made the sauce in advance.. Prepare 500g of chicken breast or chicken thigh fillet, cut them into one-inch lengths.
From tasteasianfood.com

See details

SMOKY CHICKEN AND BLACK BEAN STEW RECIPE - LOVEFOOD.COM

This seductively earthy chicken and black bean stew always hits the spot. Lovefood.com is an award-winning collection of topical news, expert commentary, engaging opinion and the tastiest, most unctuous and mouth-watering recipes you could ever hope to find.
From lovefood.com

See details

COPYCAT CHICKEN RECIPES, RESTAURANT CHICKEN RECIPES ...

Recipes range from appetizer wings to recipes for economical bone-in chicken, and the ever-popular chicken breast. Most popular recipes are Parmesan and Garlic Wings, Grilled Chicken Fettuccine Alfredo, Cheesecake Factory Chicken Piccata, Queensland Chicken and Shrimp Pasta, and Pulled Chicken Instant Pot.
From copykat.com

See details

ANCHO CHICKEN BREAST WITH BLACK BEANS, BELL PEPPERS ...

In this healthy chicken recipe, the meat is rubbed with ancho chile powder, a spice made from dried poblano peppers. It adds mild heat and subtle smokiness to the rub on the chicken, but you can use regular chili powder here instead. This recipe makes an extra 1/2 cup of the black bean mash--try it wrapped into a burrito for lunch or as a taco filling (see Tips, below).
From eatingwell.com

See details

INSTANT POT BLACK BEAN CORN SALSA CHICKEN RECIPE (FREEZER ...

May 15, 2021 · Place chicken, black beans, corn, salsa, and taco seasoning into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days. When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button.
From sixsistersstuff.com

See details

JERK CHICKEN RICE BOWLS RECIPE (WITH BLACK BEANS AND ...

Oct 13, 2021 · Stovetop cooking: Heat 2 tablespoons canola oil in a 12-inch cast iron skillet or grill pan over medium-high heat until shimmering.Remove 2 pieces of chicken from the bag and shake off any excess marinade. Place the chicken skin-side down in the pan, spacing the pieces at least 1-inch apart.
From thekitchn.com

See details