Spicy Chicken in Black Bean Sauce
Fermented black beans, while not as ubiquitous in Chinese cooking as soy sauce, are a worthy pantry staple for any Chinese cooking aficionado. These little soybeans, packed and fermented in salt, give a pungent dimension to your stir-fry sauces. You may have encountered them before in Cantonese black bean spare ribs (usually served at dim sum) or Sichuan dishes like mapo tofu or twice-cooked pork. Just a tiny amount can add a big whopping amount of umani to your everyday stir-fry.
Yield:
Serves 4 as part of a multi-course meal
Ingredients
- 2 tablespoons peanut oil
- 1 lb chicken breast, diced
- 1 tablespoon yellow rice wine (preferably Shaoxing)
- 2 leeks, white parts thinly sliced
- 1 piece ginger, minced
- 1/4 teaspoon hot chili oil
- 2 tablespoons fermented black beans, rinsed
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1 tablespoon white rice vinegar
- White rice for serving
Directions
- another minute. Add fermented black bean. Stir in soy sauce, water, and rice vinegar to coat chicken. Simmer until sauce is slightly thickened, about 2 minutes. Serve immediately with white rice.
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