Feel free to substitute other green vegetables, or to use a fruit such as green grapes.
Serves 4
More Chinese Chicken Recipes
Main Chinese Recipes Index
Serves 4
More Chinese Chicken Recipes
Main Chinese Recipes Index
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 2 boneless, skinless chicken breasts, 7 to 8 ounces each
- Marinade:
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- Sauce:
- 1/2 cup water
- 1 tablespoon Chinese rice wine or dry sherry
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons fermented black beans
- 1 tablespoon minced garlic
- 3/4 pound snow peas
- Oil for stir-frying, as needed
- 1 green onion, cut on the diagonal into 1-inch pieces
Preparation:
Cut the chicken breasts into 2-inch cubes. Marinate with the soy sauce and cornstarch for 15 minutes.
While the chicken is marinating, prepare the other ingredients.
In a small bowl, combine the water, rice wine or sherry, soy sauce and sugar. Set aside.
Rinse and drain the fermmented black beans. Use a cleaver to chop into tiny pieces. Mash the beans. Mash the minced garlic and mix in with the mashed black beans.
In a medium saucepan or a second wok, steam the snow peas until they are tender but still crisp. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken cubes. Stir-fry until the chicken changes color and is nearly cooked through. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the black bean and garlic mixture. Stir-fry until aromatic. Add the chicken back into the pan and mix in with the black bean paste.
Add the sauce into the pan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes. Taste and adjust seasoning, adding soy sauce or salt and pepper if desired. Stir in the steamed snow peas and the green onion. Cook for another minute and serve hot.
Variations:
Substitute other green vegetables
Stir-fry the vegetables and steam the chicken
While the chicken is marinating, prepare the other ingredients.
In a small bowl, combine the water, rice wine or sherry, soy sauce and sugar. Set aside.
Rinse and drain the fermmented black beans. Use a cleaver to chop into tiny pieces. Mash the beans. Mash the minced garlic and mix in with the mashed black beans.
In a medium saucepan or a second wok, steam the snow peas until they are tender but still crisp. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken cubes. Stir-fry until the chicken changes color and is nearly cooked through. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the black bean and garlic mixture. Stir-fry until aromatic. Add the chicken back into the pan and mix in with the black bean paste.
Add the sauce into the pan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes. Taste and adjust seasoning, adding soy sauce or salt and pepper if desired. Stir in the steamed snow peas and the green onion. Cook for another minute and serve hot.
Variations:
Substitute other green vegetables
Stir-fry the vegetables and steam the chicken
