| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless Skinless Chicken Breasts |
| 3 |
tb |
Olive Oil |
|
|
Salt And Freshly Ground Pepper |
| 1 |
ts |
Lemon Zest; grated |
| 2 |
ts |
Garlic; minced |
| 1 1/2 |
tb |
Ginger; minced, peeled |
| 1 |
ts |
Serrano Chile; seeded, minced |
| 2 |
tb |
Fermented Black Beans; rinsed |
| 1 |
tb |
Dry Sherry |
| 1 |
tb |
Oyster Sauce |
| 3/4 |
c |
Chicken Stock; defatted |
| 1 |
ts |
Sugar; or to taste |
| 1 |
ts |
Cornstarch <<Diluted In>> |
| 2 |
tb |
Water |
| 1 |
tb |
Cilantro; finely chopped |
| 4 |
|
Baby Bok Choy; split and grilled |
|
|
Red And Yellow Bell Peppers; finely diced |
INSTRUCTIONS
GARNISH
Brush the chicken breasts with 1 tablespoon olive oil and season lightly
with salt, pepper and lemon zest. Set aside.
Heat the remaining 2 tablespoons of oil in a saute pan and saute the
garlic, ginger and chile until fragrant but not browned. Add the black
beans and the sherry and cook for a minute or two. Add the oyster sauce,
stock and sugar and bring to a boil. Stir in the cornstarch mixture and
simmer a minute or two until lightly thickened. Remove from heat, stir in
cilantro and keep warm.
Grill or broil the chicken until just done. fan and arrange on warm plates
with grilled or steamed baby bok choy and black bean sauce spooned around.
Sprinkle diced sweet peppers over all.
Yield: 4 serving
Recipe By : COOKING RIGHT SHOW #CR9735
Posted to MC-Recipe Digest V1 #310
Date: Mon, 25 Nov 1996 04:16:39 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>
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