Broad Beans in Chicken Sauce

 Broad beans in chicken sauce is a fresh and delicious traditional Chinese home dish. 

Tender green broad beans are simmered in rich savory chicken broth, tasting soft, fresh and full of meaty aroma.

 It is light and tasty, easy to cook and ideal for daily family meals.

Ingredients

Main Ingredients

350g fresh tender broad beans

Auxiliary Ingredients

2 slices ginger

2 stalks scallions

A little wolfberry (for decoration)

Seasonings

2 tablespoons pure chicken sauce

1 teaspoon light soy sauce

A pinch of salt

Half teaspoon white sugar

A little chicken essence

Cooking oil

Moderate clear water

Step-by-Step Instructions

1. Process fresh broad beans

   Peel off the outer hard shell of broad beans, take out the bean kernels, and remove the thin white skin on the surface. Rinse them clean and drain the water for later use.
2. Blanch beans to remove raw taste

   Boil clean water in a pot, add a little salt and cooking oil. Put broad beans into boiling water and blanch for 1 minute. Take out and drain to keep bright green color.
3. Sauté aromatics

   Heat a little cooking oil in a wok over low heat. Add ginger slices and scallion segments, stir-fry gently until fragrant, then take out the ginger and scallions.
4. Simmer broad beans

   Put blanched broad beans into the wok, stir fry slightly. Pour in an appropriate amount of clear water, add chicken sauce, light soy sauce and white sugar.
5. Slow cook for flavor

   Turn to medium heat, cover the pot and simmer for 5-7 minutes until the broad beans become soft and fully absorb the chicken sauce flavor.
6. Adjust taste and thicken

   Add a little salt and chicken essence to adjust the taste. Turn up the heat slightly to collect the remaining soup, make the sauce wrap evenly on the surface of broad beans.
7. Finish and serve

   Sprinkle with wolfberries and chopped scallions, stir evenly and turn off the heat. Transfer to a plate and serve hot.

Cooking Tips

1. Choose tender young broad beans for better soft and waxy taste.
2. Blanching with oil and salt can prevent broad beans from turning yellow.
3. Chicken sauce has strong saltiness, reduce extra salt properly.
4. Do not simmer too long to avoid the beans getting mushy.
5. This dish highlights fresh original flavor, no heavy condiments are needed.

Braised Freshwater Gudgeon Fish (Huang Men Wa Zi Yu)

 Braised freshwater gudgeon fish is a classic savory home-cooked dish popular in southern China. 

The tender boneless fish meat absorbs rich thick sauce, tasting fresh, savory and full-bodied. It goes perfectly with steamed rice and is loved for its tender texture and amazing umami flavor.

Ingredients

Main Ingredients

500g fresh freshwater gudgeon fish

Side Ingredients

1 piece old tofu

2 green onions

3 slices ginger

5 garlic cloves

2 dried red chilies

A little coriander

Seasonings

2 tbsp cooking wine

2 tbsp light soy sauce

1 tsp dark soy sauce

1 tsp oyster sauce

A little rock sugar

Salt to taste

White pepper powder

Cooking oil

Hot water in proper amount

Step-by-Step Instructions

1. Clean and handle the fish

   Remove scales, gills and internal organs of the fish, rinse thoroughly to wash away all blood stains.

   Cut several shallow cuts evenly on both sides of the fish body for better flavor absorption.

   Pat dry the surface water completely with kitchen paper.
2. Marinate to remove fishy smell

   Put the fish into a plate, spread ginger slices all over it, pour in cooking wine, sprinkle a little salt and white pepper.

   Marinate for 15 minutes to fully remove fishy odor.

   Cut old tofu into thick square pieces and set aside.
3. Pan-fry the fish

   Heat enough cooking oil in a wok over medium heat.

   Gently put the marinated fish into the wok, fry slowly until both sides turn golden brown.

   Take out the fried fish and place it on a plate for later use.
4. Stir-fry aromatics

   Leave a little base oil in the wok, add ginger, garlic cloves and dried red chilies, stir-fry over low heat until releasing strong fragrance.
5. Start braising

   Put the fried fish back into the wok, arrange tofu pieces around the fish.

   Add light soy sauce, dark soy sauce, oyster sauce and a small piece of rock sugar.

   Pour in boiling hot water that can just cover the ingredients.
6. Slow braise to taste

   Bring the soup to a rolling boil, then turn down to low heat, cover the lid and simmer for 18 minutes.

   Let the fish and tofu fully absorb the savory sauce.
7. Thicken the sauce

   Turn to medium heat to collect the soup, stir gently to avoid breaking the fish.

   Adjust the saltiness according to personal taste, simmer until the soup turns thick and glossy.
8. Finish and serve

   Sprinkle with chopped green onions and coriander.

   Turn off the heat and transfer the whole dish to a plate, serve hot immediately.

Cooking Tips

1. Be sure to dry the fish surface before frying to prevent oil splashing.
2. Use hot water for braising to keep the fish meat tender and firm without getting tough.
3. Do not flip the fish frequently during braising to keep the complete fish shape.
4. The rock sugar can brighten the color and balance the savory taste.
5. This dish tastes better when eaten hot, and the soup is extremely delicious mixed with rice.