By simply incorporating fermented black soybeans as a condiment into a dish, you can dramatically transform the overall culinary experience, enhancing flavors and adding depth without the necessity of memorizing or following an entirely new recipe. This approach empowers cooks of all skill levels to experiment with ingredients and flavors, making the process both enjoyable and rewarding.
Ingredients (serving for 2)
8 oz. of thinly sliced chicken breast
1 cup of thinly sliced Portobello mushroom
1/4 cup of sliced stem portions of scallions (see the video on prepping scallions in Lesson 4)
2 tablespoons of fermented black soybeans (see the video on fermented black soybeans in this lesson)
1 teaspoon hot chili pepper flakes (omit as desired)
2 tablespoons of canola oil
1 tablespoon of cornstarch
1 tablespoon of Wok with Tak Basic Seasoning Mix (see the video on the Basic Seasoning Mix in this lesson)
2 tablespoons of oyster sauce, or to taste
1 tablespoon of hoisin sauce, or to taste
2 teaspoons of sugar
Steps
Coat the chicken with cornstarch, sugar, and Wok with Tak Basic Seasoning Mix.
Preheat the wok over high heat.
Drizzle 2 tablespoons of cooking oil into the preheated wok.
Heat the oil until it starts to gently smoke.
Reduce the heat and allow the oil to gently smoke for about 15 seconds (refer to the video on Lesson 3 on spot seasoning for more details).
Turn the heat back up to high.
Arrange the chicken in a single layer on the wok's flat surface.
Add chili pepper flakes and fermented black soybeans over the chicken.
Fry the chicken for around 60 seconds or until it reaches the desired level of browning.
Flip the chicken over and fry the other side for 30 seconds.
Introduce Portobello mushrooms and scallions to the wok.
Stir-fry for 30 seconds.
Add oyster sauce and hoisin sauce
Stir-fry for an additional 15 seconds, and the dish is now ready to be served.
The total cooking time is approximately 6 minutes.
Afterthoughts
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