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Chicken with Black Bean

This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional.  You may use breast or thighs. Although thighs will be better cut into cubes. Fermented black beans can be found in most any Asian market. They normally need to be rinsed before using In Chinese they are called Douchi. Ingredients 2-3 Tbsp Vegetable OIl 1 lb Chicken, either ground or sliced 2 tsp Rice Wine, known as Shaoshing 2 tsp Light Soy Sauce 2 Tbsp Fermented Black Beans, rinsed and splashed with a bit of Shaoshing. 4 cloves Garlic, chopped 1 2 inch piece go Ginger Root, peeled and minced 1 Red Pepper,  slice or cubed 3-4 Green onions, sliced into 1-2 inch pieces 2 tsp Toasted Sesame  Oil Begin by preparing your chicken and marinading it in the light soy sauce and 1 tsp of the Shaoshing. Set it aside in the refrigerator. Rinse your black beans and then add about 1 tsp of Shaoshing and set aside

Chicken Fricasse

Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.  It utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.   I’d suggest that the classic recipe for Fricassee is from Julia Child. I’ve made her version and it is very good, but very involved. This modified version from Martha Stewart is excellent and vastly easier to prepare. I’ve changed it a bit, but essentially the same.   Both recipes call for a whole chicken cut up, but I find the consistency of the boneless skinless thighs work very well, feel free to use either.   Ingredients 2 1/2 lbs Chicken Thighs, boneless skinless. Trimmed of excess fat.  4 Tbsp Butter 1 Tbsp Olive Oil 1 Carrot, minced  1 Onion, minced  1 Celery stalk, minced  2 cups Mushrooms, quartered 2 Tbsp