Chicken with Fermented Black Beans

Chef's notes

Is a great example of moist velveted chicken with one of my favorite sauces.

Although the list of ingredients is moderate, only 5 require easy prep work. Other ingredients are gathered and assembled from your cupboard.

Short on time, a side of prepared and packaged white or fried rice are now readily available everywhere and are readied in minutes.

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Ingredients

2 ¼ pounds boneless and skinless chicken breasts

Oil Velveting

1 teaspoons Kosher salt
2 tablespoons dry sherry
2 large egg whites
2 tablespoons corn starch
2 tablespoons vegetable oil

Additional ingredients:

1 bunch scallions
1 ½ tablespoons minced ginger
2 tablespoons finely chop garlic (about 4 cloves)
2 Tablespoons fermented black beans
vegetable oil as needed

Sauce:

3 Tablespoons low sodium soy sauce
3 tablespoons dry sherry
2 teaspoons sugar
1 ½ cup water

Thickener:

2 tablespoons cornstarch
¼ cup water

Instructions

Cut breasts into bite size pieces. Velvet by tossing chicken in a bowl with salt and dry sherry.
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Whisk egg whites until protein breaks up and whites just start to froth. Thoroughly mix with the chicken. Sprinkle chicken with cornstarch, folding until chicken is dusted all over. Coat chicken pieces with oil. Cover bowl and set aside for at least a ½ hour.
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Cut tips of scallions. If outermost layer is fresh, bright, and moist without any browning, cut diagonally into 1-inch slices. If not remove outermost layer first. Reserve.
Place fermented black beans in a fine mesh strainer. Rinse well under cold running water. Empty beans onto paper towel to blot moisture; coarsely chop and set aside
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Mix sauce ingredients in a bowl.
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Whisk thickener, corn starch and water in another bowl.
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Finish velveting in batches. Place enough cooking oil in a pan to just cover chicken. Heat oil to medium. Lightly cook coated chicken, flipping only a couple of minutes until all sides are mostly white but not cooked through. Be careful not to pierce through the coating. Remove to a holding plate. Discard oil.
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Quick sauté scallions by flipping them in fresh oil over medium-high heat for about 30 seconds. Remove to a bowl.
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Sauté ginger, garlic and black beans for a few seconds stirring constantly. Remove to a separate bowl.
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Add additional oil as needed. Stir fry velveted chicken until cooked through, about 2 minutes. Mix in the contents of the bowl with ginger, garlic, and black beans. Give the sauce a stir and add to the pan. Let contents simmer together for about 3 or 4 minutes until sauce starts to evaporate. Mix in scallions.
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Give the thicker a final stir. Stir in about half of thickener. Gradually add more until ingredients glaze and the sauce thickens to a light creamy consistency.
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Adjust with more soy sauce to taste if needed. Serve with white or fried rice.

No items found.

Chicken with Fermented Black Beans

Chicken with Fermented Black Beans

Ingredients

Instructions

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