Apologies to Meg, who apparently wants my mustard-crusted chicken recipe, but you’ll have to wait a few days. The other night, I made an interpretation of chicken stir-fried with Chinese long beans. It was probably my best re-creation of Asian cuisine so far. My favorite part of this recipe is the incorporation of dark soy sauce to raise the sugar content of the chicken marinade. When the chicken hits the pan the extra sugar will help the caramelization and develop a deep, rich flavor.
For any chicken stir frying, I prefer using thighs. There’s a little more fat in them, so there’s more flavor to stand up to spicy Asian sauces, and they’re definitely more forgiving of being slightly overcooked. So buy some boneless, skinless chicken thighs or, if you have a nice boning/fillet knife, save yourself a few bucks per pound and buy the normal chicken thighs and bone them yourself. Cut 4 chicken thighs into roughly 1-2 inch chunks and add to a dish or plastic bag to marinate them.
For the marinade, mix together:
- 4 tbsp soy sauce
- 2 tbsp dark soy sauce (you can substitute some sugar or honey, but really, go buy a bottle of dark soy sauce. You will find yourself putting it in everything)
- ¼ tsp sesame oil
- 1 tsp EVOO
- 1 tsp rice wine vinegar
- 1/2 tsp sriracha hot sauce
- 2 cloves minced garlic
- a few dashes of white pepper
Mix it up, add it to the chicken, toss to combine and let it marinate for 1-2 hours.
Next, get a large pot of salted water to a boil. Then par-boil about 3 cups of green beans for just a few minutes, until they are bright green. Then take them out and shock them either in ice water or under a cold tap. Set aside.
Mix 2 tablespoons of oyster sauce with 2 tablespoons of water, set that aside as well.
Pre-heat 1 tbsp of light oil in a skillet over medium high heat. While that is warming up, take the chicken out of the marinade and (important) pat the chicken dry with paper towels. This will help the chicken get some browning in the pan, and will also remove most of the garlic which might burn in the pan. When the oil is shimmering, add the chicken and cook for 3-5 minutes per side or until there is some serious browning on each side. Don’t overcrowd the pan; you will probably have to separate the chicken into two batches unless you have a pretty decent size pan. When the chicken is almost done, add 3 cloves of minced garlic and a minced serrano pepper and stir it around. Let the garlic cook for 30-40 second, then add in the green beans and the oyster sauce mixture. Cover the pan and let it cook for 3-4 minutes. If the sauce is not thick enough, you can either take the top off and let it reduce or mix up a little water/soy sauce/cornstarch slurry and mix it in. Serve over rice or rice noodles or whatever floats your boat.
Later this week: the last football post of the year. We’re breaking out the best of the best for the SUPERBOWL! It’s times like these I really wish Arty was back in the tundra, but Rick and I will have to step up and perform in his absence. I’m hoping to have about 3 appetizer recipes and maybe a review of my favorite football beers or someother such nonsense.