Chicken with Broccoli and Black Beans

I have often heard the critique: "Oh I just love your recipes, but you use ingredients that people don't have in their pantries so I'm never going to make one..." Once I bite back the response "if you like to cook and you like the recipe, buy the ingredient then", I can admit that this is true.

Growing up in Asia, having the luxury of traveling as I did, certainly expanded my pantry horizons more than many people. That being said, in this day and age of everything online, it is really easy to procure ingredients once only available in "exotic" spice markets abroad and expand ones culinary horizons from the comfort of ones own home. Great if the recipe you use is authentic. Equally interesting if you take an ingredient and make it your own because you love how it tastes.

Case in point, this recipe for Chicken with Broccoli and Black Beans. If you want to start somewhere, go to your local Chinatown or Asian market and buy a package of the fermented black beans needed for this. They keep forever in the fridge and will add pungency and amazing flavor to many a dish. Start by using them with this recipe based on the classic American-Chinese delivery dish. Delicious!

1/2 - 1 chicken breast, depending on your appetite, cut into bite-sized pieces

1 portion of broccoli florets

1/4 cup diced bell pepper (I used orange because that is what I had, but red or yellow would work just fine as well)

1/2 tsp mirin (or dry sherry)

1/2 tsp soy sauce

1 tsp cornstarch

1/4 tsp freshly grated ginger

1/2 clove grated garlic

1 tsp preserved dried black beans

2 tsps vegetable or olive oil

Because of the soy sauce and the beans, I do not feel that additional salt is necessary. You may feel otherwise so taste and adjust before serving.

Combine the chicken, mirin, soy sauce, and cornstarch in a bowl. Toss to combine. Set aside for ten to thirty minutes.

Bring a small pan of water to a boil. As soon as the water comes to a rolling boil, drop in the broccoli florets and blanch for one minute. Remove from the boiling water and drop into a bowl of iced water for a few minutes in order to preserve the green color of the broccoli. Drain well and set aside.

Add the oil to a large skillet, or wok if you have one. Heat the oil over high heat until shimmering.

Immediately add the garlic, ginger, and preserved black beans to the pan. Stir for thirty seconds or so, until the mixture is fragrant.

Add the chicken and marinade to the pan. Cook for a minute or so on each side, stirring constantly, so that the chicken is lightly charred in areas for additional flavor.

Lower the heat add the bell pepper, broccoli florets, and 1/4 cup of water to the pan. Stir to combine and cover.

Simmer for 5 minutes, stirring at the halfway mark, until the chicken is cooked through and the vegetables are tender.

Serve with steamed rice.