Ingredients with Measurements:
- 4 dried conpoy (dried scallops)
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon fermented black beans, rinsed and mashed
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 scallion, thinly sliced
Special equipment needed:
- Large skillet or wok with lid
Step-by-step instructions:
1. Soak the dried conpoy in hot water for 30 minutes until softened. Drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
3. Add the mashed black beans, soy sauce, oyster sauce, Shaoxing wine, and sugar to the skillet. Stir-fry for 1 minute until well combined.
4. Add the soaked conpoy to the skillet and stir-fry for 1-2 minutes until coated in the sauce.
5. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 30 minutes until the conpoy are tender and the sauce has thickened.
6. In a small bowl, mix together the cornstarch and water to make a slurry. Add the slurry to the skillet and stir-fry for 1-2 minutes until the sauce has thickened further.
7. Garnish with thinly sliced scallions and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Medium heat for stir-frying, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 1g
Cholesterol: 20mg
Sodium: 900mg
Total carbohydrate: 14g
Dietary fiber: 1g
Total sugars: 6g
Protein: 12g
Substitutions for ingredients:
- Dried shiitake mushrooms can be substituted for the dried conpoy.
- Rice wine or dry sherry can be substituted for the Shaoxing wine.
- Chicken or vegetable stock can be substituted for the chicken broth.
Variations:
- Add sliced carrots, bell peppers, or onions to the skillet for added flavor and texture.
- Use this sauce to braise other types of seafood, such as shrimp or fish.
Tips and tricks:
- Soaking the conpoy in hot water before cooking helps to rehydrate them and remove any excess saltiness.
- Mash the black beans with a fork or the back of a spoon to release their flavor and aroma.
- Use a slotted spoon to remove the conpoy from the skillet before adding the cornstarch slurry to prevent them from breaking apart.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the braised conpoy in individual bowls or on a platter garnished with sliced scallions.
Garnishes:
Thinly sliced scallions
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Chinese tea
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the sauce is too thin, add more cornstarch slurry and stir-fry for an additional 1-2 minutes.
Food safety advice:
- Make sure to soak the conpoy in hot water for at least 30 minutes before cooking to ensure they are fully rehydrated and safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Braised conpoy with black bean sauce is a classic Cantonese dish that originated in southern China. Conpoy, or dried scallops, are a prized ingredient in Chinese cuisine and are often used in soups, stews, and braises for their intense umami flavor.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish with steamed rice or noodles and stir-fried vegetables.
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Region: Chinese