Crafts and Life

You can go low-fat by using chicken breast but why not use chicken
thigh and enjoy a smaller portion? I've halved this recipe and it was
just fine!

Serves 2 or 3 as a main course with rice or 4 as part of a multicourse meal

1 pound skinless, boneless chicken thigh, cut into 3/4-inch chunks
2 teaspoons cornstarch
1 teaspoon plus 1 tablespoon Shaoxing rice wine or dry sherry
2 teaspoons light (regular) soy sauce
1/2 teaspoon plus 1/4 teaspoon salt
1 teaspoon plus 2 tablespoons peanut or vegetable oil
1 tablespoon fermented black beans, rinsed briefly and drained
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon dark (thick) soy sauce
1/3 cup low-sodium chicken broth or water
1 small red onion, cut into thin wedges (3/4 cup)
1/4 to 1/2 teaspoon red pepper flakes
1 carrot, halved lengthwise and thinly sliced on the diagonal (1 cup0
1 scallion, finely shredded

1.
In a medium bowl, combine the chicken, cornstarch, 1 teaspoon of the
rice wine, light soy sauce and 1/2 teaspoon of the salt. Stir in 1
teaspoon of the oil.  Stir to combine.

2. In a small bowl, mash
the fermented black beans with the garlic, ginger, and dark soy sauce.
In another small bowl, combine the broth and remaining 1 tablespoon of
rice wine. Set aside.

3. Heat a 14-inch flat-bottomed wok or
12-inch skillet over high heat until a bead of water vaporizes within 1
to 2 seconds of contact. Swirl in the remaining 2 tablespoons of oil,
add the red onion and red pepper flakes, then use a spatula to stir-fry
for 30 seconds or until the onions begin to wilt.

Push the onions
to the sides of the wok, carefully add the chicken, and spread it
evenly in one layer in the wok. Cook undisturbed for 1 minute, letting
the chicken begin to sear. Stir-fry for 1 minute or until the chicken is
lightly browned but not cooked through.

Add the carrots and black
bean mixture, and stir-fry 30 seconds or until fragrant. Swirl the
broth mixture into the wok, sprinkle on the remaining 1/4 teaspoon salt,
and stir-fry 1 to 2 minutes, or until the chicken is cooked through.
Stir in the shredded scallion. Transfer to a plate and serve
immediately.

Recipe adapted from:  Stir-Frying to the Sky’s Edge (Simon &
Schuster, 2010) by Grace Young

Taken from www.vietworldkitchen.com