This is one of Rachael Ray's favorite takeout dishes--Chicken with Green Beans in Black Bean Sauce. Rachael says making takeout-style food at home allows you to control the quality and amount of ingredients.
For the rice: Bring stock and rice to boil, reduce heat to low, cover and cook 18 minutes, shaking pot occasionally.
For the chicken and green beans: On a gel board, halve chicken breasts horizontally, then thinly slice.
In a medium glass mixing bowl, whisk up light soy, Shaoxing, cornstarch and peppercorn, add chicken and coat evenly.
Bring a few inches of water to boil in a deep skillet. Fill a large bowl with ice water. Place a strainer in sink.
Salt the water. Boil the green beans 3 to 4 minutes, drain and cold-shock in cold water, then drain again.
For the stir-fry sauce: In a second medium bowl, whisk up the Shaoxing or sherry, light and dark soy, black bean sauce and cornstarch.
For the stir-fry: Heat a large nonstick skillet over medium-high to high heat with about 2 tablespoons high-temperature cooking oil. Add chicken and brown (in 2 batches if pan is not large enough to brown without overcrowding), about 5 minutes. Transfer chicken to a platter and add 2 tablespoons more oil, 2 turns of the pan. Add green beans and toss a couple of minutes. Add shallots or leeks, ginger, garlic, fermented black beans if using and chicken brodo and toss 1 to 2 minutes. Add stir-fry sauce and toss. Reduce heat to simmer, add chicken back to pan and toss to combine.
Line shallow bowls or plates with rice and make a well for the chicken and beans. Drizzle with sesame oil and top with sesame seeds.