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CHICKEN AND SOYBEANS IN BEAN PASTE SAUCE
1 pound boneless, skinless chicken thigh meat
1 egg white
1/2 tsp cornstarch
1/4 tsp freshly ground pepper
2 tbsp bean paste
2 tbsp water
1 1/2 tsp sugar
1 tsp sesame oil
4 tbsp peanut oil
2 garlic cloves, sliced
1/2 cup (2 1/2 ounces) peeled and par-boiled green soybeans
Rinse chicken and pat dry. Cut pieces into 1/2-inch cubes. Whip egg white lightly in a bowl, stir in cornstarch and pepper, and add chicken. Turn to coat and refrigerate for 10 to 15 minutes. Mix together bean paste, water, sugar and sesame oil; set aside for the final cooking sauce.
Heat a wok over high heat, add 2 tablespoons oil and heat until a piece of chicken sizzles robustly when tossed in. Add chicken and stir-fry until browned and cooked through, about 3 to 5 minutes. Transfer the chicken to a sieve or strainer placed over a bowl.
Place the wok over medium-low heat. When hot, add remaining 1 tablespoon oil and the garlic slices. Cook, stirring for 1 minute, until garlic has softened and is fragrant. Do not let the garlic brown.
Add final cooking sauce and cook, stirring, for about 1 minute, scraping up all browned bits from bottom and sides of pan. When sauce becomes shiny and oil starts to separate out, add chicken and soybeans, mixing well. Cook for 1 minute, stirring well. Serves 3 to 6 as part of a multicourse Chinese meal |
