2 Chicken thighs, remove bones and skins, save

1/2 Lb.Fresh green beens, preferably Haricot Verre or Vortex

2 Tbsp. minced garlic

1 Tbsp Sesame oil

1 Tbsp. Chinese oyster sauce

2 tsp soy sauce

1 Tbsp. corn starch

1/4 tsp ground coriander

One can black beans drained

Cilantro for garnish

Place skins and bones of chicken into a pot with 2 C. water. Simmer, don’t boil for 30 minutes. Cook one cup of rice with two cups water. While stock is simmering and rice cooking, mince garlic into small even pieces, clean green beans, and place in a steamer over two inches of water. Slice the chicken thighs into bite sized pieces and set aside. Combine the oyster and soy sauces together with the can of black beans. Set aside. Once stock is done let cool to room temperature. 

Fifteen minutes before you are ready to eat:

In a bowl mix the corn starch with 1/4 C. of cooled stock until it’s smooth. Then add 1 C. more of the stock, whisking it together, set aside. In a saute pan place the sesame oil. Once hot add garlic and sauté until slightly golden. Add coriander, cook 30 seconds until fragrant. Add chicken to the pan and start the green beans steaming. Saute chicken for a few minutes, then add cornstarch mixture, stir constantly. Making sure the corn starch mixture is cooked well. It will thicken. Add black beans, oyster and soy sauces. Mix thoroughly.  Portion rice onto plates. Lay beans attractively across and pour the chicken and black bean garlic sauce over. Garnish with cilantro stalks. 

Serves four


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