P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."




Chicken with Black Bean Sauce

P.F. Chang's China Bistro Copycat Recipe

Serves 4

4 whole chicken breasts
1 egg
2 tablespoons canola oil
1 tablespoon cornstarch
oil, as needed for stir fry
1 teaspoon fresh minced ginger
2 teaspoons fermented black beans
3 teaspoons minced scallions (white part only)
12 ounces unseasoned chicken stock
1/2 teaspoon minced garlic
1/2 teaspoon sugar
1 dash white pepper
1 tablespoon cornstarch
2 tablespoons water

Peking Stir Fry Sauce:
1/2 cup water
2 teaspoons shaohsing wine or sherry
2 teaspoons mushroom soy sauce
2 teaspoons oyster sauce
1 teaspoon sugar
1 teaspoon cornstarch

Chicken:  Cut whole chicken breasts in half. Cut all breast fillets on a bias. Marinate with the egg, canola oil and cornstarch. Heat wok until very hot. Add oil, then chicken and cook until opaque all over.  Strain and remove excess oil from wok.

Peking Stir Fry Sauce: Mix ingredients together until cornstarch is incorporated. Stir well before using.

To Cook: Add ginger, scallion and stir fry. Add chicken and garlic. Then add Peking stir fry sauce and add chicken stock. Add sugar, then a dash of white pepper.  Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking.

1 comment:

  1. I want to learn on how to create a Stir Fry Sauce because every time I have a stir fry recipe, I don't have a sauce for it. Thanks for sharing this chicken with black bean sauce. I will try it soon.

    If you want to learn more about Recipe for Stir Fry Sauce, check us here.