Chicken and Broccolini with Chinese Black Bean Sauce Recipe
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Chicken and Broccolini with Chinese Black Bean Sauce

Serves 3 or 4

1 pound boneless, skinless chicken breasts or leg meat, cut into 1/2-inch cubes

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 a bowl.

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 some supermarkets.

Per tablespoon: 65 calories, 1 g protein, 2 g carbohydrate, 6 fat (0 saturated), 0 cholesterol, 36 mg sodium, 0 fiber.


Recipe from Razzle Dazzle Recipes
All graphics by Debbie