Ingredients
2
skinless boneless chicken breast halves (about 3/4 pound total)
3
tbsp fermented black beans
2
1/2 tbsp corn or safflower oil
1
1/2 tbsp Chinese rice wine or sake
5
cups chilled Chinese-style white or brown rice
2
tbsp minced peeled fresh gingerroot
Directions
2.
In a small bowl stir together marinade ingredients. Add chicken to marinade, turning it to coat. Marinate chicken at room temperature while preparing vegetables. Cut onion and bell pepper into 1/4-inch dice. Trim snow peas and cut crosswise into 1/4-inch slices. Rinse black beans and mince.
3.
Remove chicken from marinade and pat dry. Discard marinade. In a heavy non-stick skillet heat 1/2 tablespoon corn or safflower oil over moderately high heat until hot but not smoking and sauté chicken until browned on bottom, about 4 minutes. Turn chicken over and cook over moderate heat 6 minutes, or until just cooked through. Transfer chicken to a plate and cool completely. Recipe may be prepared up to this point 1 day ahead and ingredients chilled separately in sealable plastic bags.
4.
Cut chicken into 1/2-inch cubes.
5.
Make seasoning liquid:
6.
In a small bowl stir together seasoning liquid ingredients.
7.
Spread rice in a shallow baking pan and separate grains with a fork.
8.
In a deep 12-inch heavy non-stick skillet heat remaining 2 tablespoons corn or safflower oil over moderately high heat until hot but not smoking and stir-fry black beans, garlic, and gingerroot 20 seconds, or until fragrant. Add onion and bell pepper and stir-fry 2 minutes. Add snow peas, chicken, and rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
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