|Chicken and Broccolini with Chinese Black
Serves 3 or 4
1 pound boneless, skinless chicken breasts or leg meat, cut into
Salt to taste
2 bunches broccolini, trimmed; florets cut into 2-inch lengths and
stalks cut 1/2 inch thick
2to 3 teaspoons vegetable oil
1/3 cup Chinese Black Bean Sauce (see recipe)
Steamed medium-grain rice
Season the chicken with salt to taste and set aside.
Heat a wok or large saute pan over high heat. Add 1 teaspoon of oil.
When hot, add the broccolini. Sear, stirring constantly, for 2
minutes. Reduce heat, add a splash of water, cover and cook until
crisp-tender, 2 minutes.
Remove the broccolini with any juices from the pan and set aside in
Heat remaining 1-2 teaspoons oil (enough to cover bottom of pan
liberally). When hot, add the chicken and stir-fry until well
browned, 2-3 minutes. Stir in black bean sauce, broccolini and its
juices, and enough water to moisten the sauce, about 1-2
tablespoons. Reduce heat and cook until chicken is no longer pink in
the center, another minute or two.
Serve immediately over the rice.
Per serving: 255 calories, 30 g protein, 7 g carbohydrate, 12 g fat
(1 g saturated), 66 mg cholesterol, 145 mg sodium, 3 g fiber.
Chinese Black Bean Sauce
Makes 2 1/2 cups sauce
Adapted from "Simply Ming" by Ming Tsai, this recipe takes about 45
minutes to prepare, so make it ahead on the weekend as a base for
super-quick dinners during the week. It will keep in the
refrigerator for at least 2 weeks and makes more than enough for the
two recipes, so you can cut it in half if you like.
1/3 cup fermented or Chinese black beans (see Note)
1 cup grape seed or canola oil
1/2 cup minced garlic, or about 1 head plus a few cloves (can be
pureed in a food processor)
1/2 cup peeled and finely minced ginger
2 bunches scallions, white and green parts sliced 1/8 inch thick
1 tablespoon sambal oelek or hot pepper sauce
1/3 cup shaoxing rice wine or dry sherry
1/2 to 1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
Soak the black beans in water for 15 minutes, drain and rinse, then
drain again. Roughly chop, and set aside.
Heat a wok or large saute pan over high heat. Add 1/4 cup of the
oil, swirl to coat, and add the black beans, garlic, ginger and
scallions. Stir-fry until soft, 2-3 minutes.
Add sambal oelek and wine, decrease heat to medium and cook until
reduced by three-quarters, 2-3 minutes. Add salt and pepper.
Remove from the heat and allow to cool. Put half of the mixture in a
blender or food processor and puree on high speed while adding the
remaining 3/4 cup oil.
Stir puree back into remaining mixture and allow to cool completely
before placing in an air-tight container. Refrigerate until ready to
use. (The oil probably will separate from the sauce.)
Note: Chinese black beans are soy beans that have been fermented and
cured in salt, which turns them black. Asian grocers sell them in
bags, cans or jars. They may also be found in the Asian section of
Per tablespoon: 65 calories, 1 g protein, 2 g carbohydrate, 6 fat (0
saturated), 0 cholesterol, 36 mg sodium, 0 fiber.