Of all the easy additions to stir-fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless. Furthermore, a year’s supply of black beans will set you back about a buck at a Chinese market. You can use black beans in either of the preceding chicken stir-fries too (or any other stir-fry for that matter). Just soak them as you would and add them in the last step. Other protein you can use: shrimp, sliced pork tenderloin, or big cubes of firm tofu.
Ingredients:
- 2 tablespoons fermented black beans
- 2 tablespoons rice wine, dry sherry, or white wine
- 1/4 cup peanut or neutral oil, like grape seed or corn
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 1 cup sliced onion
- 1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thinly sliced and blotted dry
- 1/4 cup chopped scallion, plus more for garnish
- 1 teaspoon sugar
- 2 tablespoons soy sauce
- Salt and freshly ground black pepper
- 1/4 cup chicken or vegetable stock, white wine or water
- 1 tablespoon dark sesame oil
Steps:
- Soak the black beans in the wine. Meanwhile, put a large, deep skillet over high flame. Add half the oil, spin it around, and add half the garlic and ginger.
- Cook for 15 seconds, stirring, and then add the onion. Raise the heat to high and cook, stir them occasionally, until the onion becomes soft, about 5 minutes. Remove the onion. Still over high flame, add the remaining oil to the pan, then the remaining garlic and ginger.
- Stir, add the chicken, stir again, and then let it stay for 1 minute before stirring again. Cook, stir them occasionally, until the chicken become brown in color, for about 3 to 5 minutes.
- Turn the heat down to medium, add the scallion, and toss. Return the onion to the pan and add the sugar if you’re using it and the soy sauce. Toss again, sprinkle with salt and pepper, and then add the beans with their liquid and the stock.
- Increase the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the bits of chicken, about a minute. Turn off the heat, drizzle on the sesame oil, garnish with scallion and serve.
- Stir-Fried Chicken with Chinese Mushrooms. You can use fresh or dried mushrooms here or add 1/4 cup tree ears, lily buds, or other dried fungi you might find in a Chinese market; soak them along with the mushrooms:
- If you are using dried mushrooms, soak about 1/2 cup dried shiitake (black) mushrooms in several changes of hot water until soft, about 20 minutes; if you are using fresh shiitakes, just trim and slice a cup, discarding the stems or reserve them for stock.
- Drain and reserve the liquid from the soaked mushrooms, then trim off any hard parts and cut into bits.
- Cook them with the broccoli or cauliflower in Step 2, and then proceed with the recipe. Use the reserved liquid to replace some or all of the stock or water.
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