Chicken, Chinese Kale and Mushrooms in Black Bean Sauce

My cousin got married last weekend. Afterwards they had a FULL ON Chinese Wedding Banquet - complete with an EIGHT COURSE MEAL!! I won't go into detail because it'll only make you hungry and jealous of me! HAHAHAH!! But one of the dishes was Rock Cod in Black Bean Sauce.

Now, I'm not much of a fish eater, but it was BEST fish I've EVER had! I've only prepared fish for my family once - and fish sticks for the kids doesn't count! I went on a hunt for rock cod - not knowing that it was EXPENSIVE as hell in the local Chinese I decided on Chicken (read: cheap fish substitute).

I was always under the belief that Gai Lan (Chinese Kale) was Chinese BROCCOLI, but you gotta love the Internet with its abundance of information and pictures! I've only found it in my local Chinese market, but in the event you can't find it feel free to use whatever vegetable that you want.


2 - 3lbs. boneless, skinless chicken leg meat (or thigh meat)
1 container of fresh sliced mushrooms
1/2 onion, sliced
3 - 4 bunches (think handfuls) gai lin, broccoli or bok choy
1-1/2 tablespoon black bean garlic sauce (found in most Asian sections of your local store)
14 ounces chicken broth
3-1/2 tablespoons cornstarch (divided)
4 tablespoons sesame oil (divided)


1/2 teaspoon sugar
2 teaspoons rice wine (NOT TO BE MISTAKEN WITH RICE WINE VINEGAR), dry white wine or sherry
2 teaspoons soy sauce
1-1/2 tablespoons cornstarch
1 teaspoon cooking oil

**NOTE: This can EASILY be prepared as a vegetarian dish by substituting the chicken for FIRM tofu and ANY vegetable would go well with this sauce.


Using cooking shears, cut chicken into small strips and place in a bowl. Combine marinade ingredients and pour over the chicken. Mix well and set aside in the refrigerator for 30 minutes.

Prepare vegetables. Rinse gai lin WELL and cut into 2 inch pieces diagonally.

Heat wok and add sesame oil. Stir fry gai lin, mushrooms and onions over high heat for 3-4 minutes until vegetables are 80% cooked. Set aside.

Add remaining sesame oil to the wok. Add chicken and stir fry until the meat is completely cooked. Add black bean garlic sauce and mix well.

Add vegetables and continue to cook for another minute. Slowly pour in 1/2 of the chicken broth. Mix remaining 2 tablespoons of cornstarch into the last 1/2 of chicken broth until completely dissolved. Pour into the wok and mix well. The sauce will thicken as it continues to cook.

Serve with rice and enjoy!

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