Name: Chicken with Green Beans in Black Bean Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 1/4 cups chicken stock; 1 1/2 cups organic white basmati; 1 1/2 pounds boneless, skinless chicken breasts (about 4); 3 tablespoons light soy sauce; 2 tablespoons Shaoxing or sherry; About 1 1/2 tablespoons cornstarch; 2 teaspoons ground Sichuan pepper or coarse ground black pepper; Salt; 1 bag (12 ounces) trimmed green beans, halved across on bias; About 1/4 cup Shaoxing or sherry; About 1 1/2 tablespoons light soy sauce; About 1 1/2 tablespoons dark soy sauce; 1/3 cup black bean sauce or black bean garlic sauce; About 1 1/2 tablespoons cornstarch; 4 tablespoons safflower or peanut oil or other high-temp cooking oil; 2 large shallots, chopped or 1 leek, thinly sliced; 2 inches ginger root, peeled with tip of spoon and cut into matchsticks or chopped; 4 large cloves garlic, peeled and thinly sliced or chopped; About 1/2 cup fermented black beans, optional; 1 cup chicken brodo or bone broth; 2 tablespoons toasted sesame oil; Toasted sesame seeds, about 1/4 cup, to garnish

Directions

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.

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