This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.
Fermented black beans can be found in most any Asian market. They normally need to be rinsed before using In Chinese they are called Douchi.
Ingredients
2-3 Tbsp Vegetable OIl
1 lb Chicken, either ground or sliced
2 tsp Rice Wine, known as Shaoshing
2 tsp Light Soy Sauce
2 tsp Rice Wine, known as Shaoshing
2 tsp Light Soy Sauce
2 Tbsp Fermented Black Beans, rinsed and splashed with a bit of Shaoshing.
4 cloves Garlic, chopped
1 2 inch piece go Ginger Root, peeled and minced
1 Red Pepper, slice or cubed
3-4 Green onions, sliced into 1-2 inch pieces
2 tsp Toasted Sesame Oil
Begin by preparing your chicken and marinading it in the light soy sauce and 1 tsp of the Shaoshing. Set it aside in the refrigerator. Rinse your black beans and then add about 1 tsp of Shaoshing and set aside.
Chop your garlic and ginger and set aside. Then prepare your red pepper and green onions.
Heat your wok with approx. 2 Tbsp of oil and when very hot, add your garlic and ginger and quickly stir fry. Add your chicken and allow it to get slightly brown around the edges, or if using ground chicken, cook until the rawness is gone.
Add it your red peppers and green onions and continue to stir fry until they are slightly soft. Remove from heat and toss in your sesame oil and serve.
The Louisville Chef 