2 tablespoons fermented black beans
1 cup water
3 tablespoons vodka
1 3-1/2 pound chicken
3 tablespoons corn oil
3 garlic cloves, minced
2 scallions, chopped
1 tablespoon peeled, minced gingerroot
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 cup chicken stock (plus up to 1/2 cup more)
Place the beans in a bowl and soak them in the water for 2
minutes. Drain and discard the water. Add the vodka. Set aside.
Wash the chicken well and pat dry. Cut into 8 pieces.
Heat the oil in a large skillet. Add the chicken pieces and cook over high
heat, turning, until chicken has browned on all sides. Add the garlic,
scallions and gingerroot to the skillet and cook for 1 to 2 minutes, until
the garlic turns light brown. Add the black beans and turn the chicken
pieces so that they are well coated. Add the soy sauce, vinegar and sugar
mixture well.
Turn the heat to low, cover and cook for about 10 minutes. Add 1/2 cup of
the stock to the pan, bring to a boil, then turn off the heat.
The recipe can be complete to this point up to 1 day in advance and
refrigerated.
Preheat the over to 375 degrees F. Place the chicken, skin side up, in a
shallow roasting pan. Spoon any extra pan liquid over the chicken. Roast the
chicken, adding 1/4 to 1/2 cup more stock to the pan if the liquid has
evaporated, until it its golden brown and cooked through, about 30 minutes.
