Discovering Black Bean Magic with Chicken
Delightful chicken in black bean glory is a standout dish in Chinese culinary adventures. One bite and the robust taste of chicken fused with the intensity of Black Bean Sauce whisks you away. For those yet to experience the marvel of Chinese fermented black beans, let this serve as your delightful introduction!
Unveiling the Charm of Fermented Black Beans
The heart and soul of this dish lies in the inclusion of black beans, harmoniously mingled with the essential twosome: garlic and ginger. These pantry essentials are affordable and easily accessible. At just about $2 per pound, black beans from your local Asian store are a steal! They introduce a savory, salty depth to dishes. Be it this very Chicken in Black Bean Glory, Dim Sum Spare Ribs, or Spicy Twice Cooked Potatoes, their flavor is irreplaceable. If you’re feeling adventurous, get a pack and watch it transform ordinary dishes into gourmet delights. While whole black beans are the top choice, a jarred black bean sauce works in a pinch. But, remember it’s more on the salty side.
Stir-Fry: More Than Just Cooking
We often emphasize the magnificence of stir-frying – and for a good reason. It’s swift, retains the ingredient’s freshness, and high heat turns even the most basic ingredients into a gourmet treat. The flexibility? Immeasurable. Replace chicken with beef or bell peppers with carrots – the final dish remains delectable. Familiarizing yourself with individual ingredient cooking times will elevate your stir-frying game. Professionals often pre-cook vegetables and sear proteins, making the process efficient. A perfect stir-fry encapsulates the flavors, ensuring no sauce overspill but instead, beautifully glazed ingredients. If you’re on team ‘extra sauce,’ simply whip up a cornstarch mix (1 tablespoon cornstarch with 1/4 cup of water or chicken stock) and integrate it at the end to get your desired consistency.
Eager to bring a wave of new flavors to your table? Grab your preferred protein, pick the veggies waiting in your fridge, and tailor this dish to your heart’s desire. Bon appétit!
For Chicken Preparation:
- 2 chicken breasts, thinly sliced (around 12 ounces/340g)
- 3 tablespoons water
- 3 teaspoons cornstarch
- 1 teaspoon oil
- 2 teaspoons light soy sauce
For the Main Dish:
- 3 tablespoons oil (use as needed)
- 3 ginger slices, finely cut
- 3 garlic cloves, minced
- 3 scallions, separated (whites and greens)
- 3 tablespoons cleaned and drained fermented black beans
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- ½ teaspoon sugar
- 1 tablespoon Shaoxing wine
- A pinch of salt, as desired
- 2 tablespoons water
- Mix chicken with marinade ingredients, ensuring it absorbs all the liquid. Let it sit for 30 minutes.
- Heat your wok until it smokes. Drizzle 2 tablespoons of oil. Add chicken, ensuring it’s spread out. After about 30 seconds, turn the pieces and let the other side cook similarly. Once it’s white and no longer translucent, transfer it to a plate.
- Using the same wok, add a tablespoon of oil on medium heat. Introduce ginger, followed by garlic, scallion whites, and black beans. After blending for 30 seconds, raise the heat. Add peppers, and fry for a minute. Incorporate sugar, Shaoxing wine, salt, water, and chicken. Mix rapidly to ensure everything is enveloped in the rich sauce. Serve immediately.