Gà Kho Xốt Đậu Đen - Chicken with fermented chili black bean sauce

Difficulty: Easy

When I was in college, I was introduced to dim sum.  One of my favorite little dim sum dish was the steamed ribs with black bean.  The salty fermented taste of the black beans was very pleasant to my palate and I wanted to replicated it but had no idea where to start.  I stumbled on a prepared jar of black beans and came up with this dish.  Kho is better know in the western world as braising, a French cooking technique.  You would cook/sear the meat at a high heat and then you simmer in a liquid.  This dish is served over rice with a platter of sliced cucumbers, tomato, lettuce/leafy herbs.

1 lb boneless skinless chicken thighs

1/2 tsp kosher salt

1 tsp black pepper

1 tbsp oyster sauce or XO sauce

1/4 tsp mushroom seasoning

2 cloves garlic minced finely

1 stalk green onions cut

1 tsp of fish sauce

1.5 tsp chili black bean sauce

2 tbsp of water or chicken broth

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Prepare chicken by cutting it into bite size pieces and set aside.  In a pan, heat up enough oil to cover the bottom.  Make sure the chicken is close by before you brown the garlic.  When the garlic is a light golden color, add the chicken and saute with mushroom seasoning, salt and pepper.  When you chicken is browned, add the water or broth and cover. Cook on a medium heat until the chicken has tighten up, usually about 7-10 minutes.  Remember to stir occasionally.  Cover and simmer for 15-20 additional minutes or until it is tender to your liking.  Add the oyster sauce, chili black bean sauce (picture of the jar below), and fish sauce.  Taste and adjust to your liking.  You can add 1/4 tsp of sugar if you find it too salty or one dimensional.  Finish the dish with the green onion.