| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Main dish, Chicken |
4 |
Servings |
INGREDIENTS
|
|
Adler FNGP13B |
| 1 |
lb |
Boneless chicken breasts |
| 2 |
tb |
Dry sherry |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Sesame oil |
| 1/2 |
c |
Chicken stock |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Soy Sauce |
| 1 |
ts |
Hot chili paste |
| 1 |
tb |
Vegetable oil |
| 2 |
|
Cloves garlic |
| 2 |
ts |
Fresh ginger; minced |
| 2 |
tb |
Fermented black beans |
INSTRUCTIONS
SAUCE
Cut chicken into 3/4" pieces. Combine sherry, soy and sesame oil in a 4-cup
microwaveable casserole. Toss chicken in mixture, cover and marinate while
preparing other ingredients. In a small boil combine stock, cornstarch, soy
sauce, sugar, chili paste; set aside. Prepare garlic, ginger and black
beans; set aside. Microwave chicken and marinade, covered at high for 4 to
6 minutes or until chicken is opaque and tender. Stir twice during cooking.
Stand, covered, while making sauce. In a 2 cup glass measure, microwave
vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and
black beans and microwave, uncovered high for 1 minute or until fragrant.
Stir in stock mixture until smooth and microwave at high for 1 1/2 to 3
min. or until sauce comes to a boil and thickens. Stir once. Drain liquid
off chicken, pour black bean sauce over, stir and serve immediately.
Posted to EAT-L Digest 29 Sep 96
Date: Mon, 30 Sep 1996 16:46:07 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
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