String Beans with Preserved Lemon and Chicken

Tender string beans and succulent chicken in a lemon pepper-esque sauce with a hint of sweetness and spice.

String Beans with Preserved Lemon and Chicken

Serves 5 - 6

Sometimes my recipes have the strangest origins. This one originated as a takeout-style lemon chicken that I wanted to update with a fermented element while tasty, this “stew” is a much better representation of what I was looking for though it is nothing like its original.

“Recipe Tips:

*1. I used my homemade chili garlic paste but alternatively use sambal olek.

**2. I used frozen string beans placed in a pot with 1 in of water brought to a boil and simmered for 5 minutes. Alternatively use fresh string beans that are first blanched in salted water until tender-crisp and removed to a plate to cool, no need to refresh in ice water.”

Ingredients

Chicken Marinade

454g (1 lb) boneless skinless chicken thighs, 0.25 in julienne

15ml (1 T) soy sauce

10ml (2 t) mirin

5ml (1 t) maesil – optional

4g (1 t) garlic powder

3g (0.50 t) powdered chicken bullion

2g (0.50 t) ground white pepper

2g (0.50 t) onion powder

1g (0.50 t) ground ginger

5ml (1 t) vegetable oil 

Sauce

300ml (1.5 c) water

45g (3 T) granulated sugar

45ml (3 T) yondu or fish sauce

*30g (1.5 T) chili garlic paste

30-45ml (2-3 T) rice vinegar

8g (2 t) gochugaru

5g (1 t) powdered chicken bullion

¾ preserved lemon, ¼ with pulp remaining & ½ pulp removed 

Stew

15ml (1 T) olive oil

340g (1 large) carrot, julienne 1/3 in thick

300g (1 medium) onion, sliced 0.25 in thick with the grain

10g (2 t) ginger, minced

8 garlic cloves, minced

1 cheongyang or serrano chili, minced

4g (1 t) ground black pepper

**700g (heaped 1.5 lb) whole string beans, cut in half 

Slurry

22g (1.5 T) water

12g (1.5 T) cornstarch

Finishing

Hot rice

Method

1.      In a medium mixing bowl combine the chicken, soy, mirin, maesil and spices.

• Using your hand, mix well until all the liquid has been absorbed.

• Add the vegetable oil and mix thoroughly.

• Marinate 15 – 20 minutes or however long it takes to finish preparing the remaining ingredients.

2.      In a food processor, process the sauce ingredients until smooth.

Start with the lesser amount of vinegar and adjust as desired. I like the greater measure of vinegar.

• Taste and adjust the sauce as desired.

The sauce is meant to be very strong right now because the flavors will mellow and round as they cook.

3.      In a heat medium pot over medium-high.

• Heat the olive oil for 30 seconds.

• Add the chicken and cook 5 minutes stirring constantly or until the chicken is no longer pink.

The chicken will not be cooked through.

• Add the carrot, onion, ginger, garlic and chili.

• Cook for 3 – 5 minutes stirring occasionally until the vegetables just beginning to wilt.

• Add the sauce and bring to a boil covered.

• Reduce to a simmer and cook, covered for 20 minutes.

Continue to Step 4 as the chicken simmers.

4.      In a small bowl, combine the slurry ingredients mixing well.

• Set aside until needed.

5.      Add the pepper and string beans.

• Cook stirring occasionally for 3 – 4 minutes or until the beans are heated through.

• Stir the slurry to recombine and add to the pot stirring continually until the liquid comes to a boil and thickens.

• Taste and adjust seasoning as desired.

6.      Serve over rice.