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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using fermented beans in whole bean form, place the beans in a bowl and cover with warm water. Cover and let stand 30 minutes. Drain and rinse with cold water; drain well. | 2. Cut the chicken breasts into thin, 1/4-inch strips. This can be done easier if the breasts are partially frozen, by the way, but it can be done while they’re thawed, as well. Do cut them into the strips rather than chunks, as black bean chicken tastes completely different if chunks are used (as I know from experience). | 3. In a large, nonstick skillet or wok (ones that have a cover) over medium-high temperature, heat the oils together. Add the onion and garlic and sauté while stirring for 30 seconds to flavor the oil. | 4. Add bean sauce or whole beans and sauté for 10 seconds. | 5. Stir in the broth, soy sauce, and sugar and bring to a boil. | 6. Add the broccoli or edamame (I prefer the edamame, but that’s just because I’m not that fond of broccoli) and the chicken strips and bring to a boil again. Cover, reduce heat to medium and allow to simmer for 5 minutes or until the chicken is done and no longer pink, stirring occasionally. | 7. In a small bowl whisk together the cornstarch and sherry. | 8. Uncover the cooking vegetables and chicken and gradually whisk in the cornstarch mixture to the liquid in the pan. Allow to cook for 1 minute, whisking constantly. (You don’t want lumps.). | 9. Add toasted sesame seeds and chopped green onion and stir, cooking until green onion is just heated through, about 1 minute. | 10. Season to taste with freshly ground black pepper and salt (careful with the salt) and serve with rice or Asian noodles, and enjoy! | 11. Note: if you’re using fermented beans in whole bean form, and you’ll want to soak only the amount called for in the recipe. Left over fermented black beans keep really well in the refrigerator for up to about 6 months. | 12. Note #2: please know that cooking sherry and regular sherry are *not* the same! Cooking sherry contains added salt and sometimes other ingredients. Generally, it’s preferable – to me, at least - to have the control over your recipes by adding individual ingredients yourself. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1/4	cup	fermented	165.385	30.2446	10.475999999999999	0.6887
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
sesame oil			toasted	-	-	-	-
yellow onion	2	cups	chopped	229.68	13.6764	1.653	18.792
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
chicken broth	2/3	cup	low sodium	52.08	1.26	7.4256	1.7472
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
broccoli floret	4	cups	shelled	-	-	-	-
chicken breast	1	lb	boneless skinless sliced	780.1798	0.0	94.5741	41.9573
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
sherry	2	tablespoons		-	-	-	-
sesame seed	1	teaspoon	toasted	28.5	1.3095	0.8905	2.4
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
black pepper			ground	-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.