Today I'm sharing a recipe that utilizes fermented black beans, an ingredient that isn't present in most Kansan's pantries.
Don't let the idea of fermented black beans scare you. It's merely soy beans with a mixture of soy sauce and spices. Think of it as a heartier, beefier, thicker soy sauce.
The original recipe called for a homemade black bean sauce, and since I couldn't track down any fermented black beans, I simply purchased a jar of sauce at my local Asian market. The recipe also called for salt to be added, but I thought that was overkill.
This dish isn't the most photogenic recipe, so I didn't include any photographs. However, it tastes great spooned over a bowl of noodles or rice.
- 1 pound skinless, boneless chicken thighs or breast, cut into 3/4-inch cubes
- 2 teaspoons cornstarch
- 1 teaspoon plus 1 tablespoon rice wine or dry sherry
- 2 teaspoon soy sauce
- 1 teaspoon plus 1 tablespoon peanut or vegetable oil
- 2 tablespoons black bean sauce (or add to your taste)
- 1 small red onion, cut into thin wedges (about 3/4 cup)
- 1/4 teaspoon red pepper flakes
- 1 cup thinly sliced carrots cut into matchsticks
- In a medium bowl, combine the chicken, corn starch, 1 teaspoon of the sherry/wine, 1 teaspoon of oil and soy sauce. Stir.
- Heat wok or skillet over high heat until bead of water vaporize within 1 or 2 seconds of contact. Add remain oil, red onion, and red pepper flakes. Stir fry for 30 seconds. Push the onions to the side of the skillet and add chicken, evenly in one layer. Cook undisturbed for 1-2 minutes. Cook chicken until the chicken is lightly browned.
- Add the carrots and black bean sauce. Stir fry until everything is fragrant and cooked.