In the post Growing up Foodie, I write about how my mother became extremely enamored and proficient with Chinese cuisine, thanks to meeting a Chinese cook, author, and shop owner in Seattle, Washington, namely Mrs. Esther Chin. This is her cookbook from the 60’s.
Quickly, with cooking lessons in exchange for sea cucumbers my mother collected scuba diving in the Puget Sound, my Mom learned and cooked and our house smelled like an Asian grocery store. There were cleavers and steamers and sieves and woks and chopsticks and porcelain spoons. She never sat with us to eat because she was always cooking everything at the last minute. You just heard a lot of clanging and banging, and endless French swear words.
And then lo and behold, a myriad of dishes would appear on the table – winter melon soup, dumplings, shrimp balls, steamed duck, five willow fish, salads, and an occasional stir fry. And, surprisingly, I loved chicken cooked with fermented bean sauce.
My mother recently gave me Mrs. Chin’s cookbook she had treasured for so many years, and there was the recipe. There are also recipes for bird’s nests and shark’s fins…
Chicken with Black Bean Sauce
2 pounds trimmed chicken thighs
2 tablespoons cornstarch, or more if necessary
3 cloves garlic
1/3 cup fermented black beans
6 tablespoons peanut oil, divided
1 large green pepper, chopped
1/2 pound cauliflower florets
1 cup stock
1 tablespoon sherry
1/2 teaspoon salt
Cut up the chicken into bite sized pieces. Place in a bowl and toss with the cornstarch. I use a sieve for the cornstarch, but forgot the photo.
Pound garlic and black beans together and cook with 1/4 cup of stock in a small pot until the beans are soft. Set aside.
Heat 2 tablespoons oil and sauté the green pepper and cauliflower florets for a few minutes. Add 1/4 cup stock, cover, and simmer for about 2 minutes.
Remove and set aside.
Add another 3 tablespoons of oil and fry the chicken pieces for a couple of minutes. Add 1/4 cup stock and cook until all the pieces turn white. Place in a separate bowl and set aside.
Fry the black bean sauce with the remaining 1 tablespoon oil for one minute. Add the chicken and 1/4 cup stock. Cover and cook until most of the liquid is evaporated. Add the vegetables, sherry, and salt.
Heat through and serve with rice.
I also like to serve extra fermented beans, because they’re so good!