| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless Chicken Breast, skin removed |
| 3 |
tb |
Olive Oil |
|
|
Salt And Freshly Ground Pepper |
| 1 |
ts |
Grated Lemon Zest |
| 2 |
ts |
Minced Garlic |
| 1 1/2 |
tb |
Minced Peeled Ginger |
| 1 |
ts |
Serrano Chile, seeded minced |
| 2 |
tb |
Fermented Black Beans, rinsed |
| 1 |
tb |
Dry Sherry |
| 1 |
tb |
Oyster Sauce |
| 3/4 |
c |
Defatted Chicken Stock |
| 1 |
ts |
Sugar, or to taste |
| 1 |
ts |
Cornstarch Diluted In 2 Tablespoons Water |
| 1 |
tb |
Finely Chopped Cilantro |
|
|
4 Baby Bok Choy, Split And Grilled Or Stea |
|
|
Finely diced red and yellow bell peppers |
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. 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 servings
NOTES : Air date 01/05/9
Recipe by: COOKING RIGHT SHOW #CR9753
Posted to MC-Recipe Digest V1 #369, by Bill Spalding <billspa@icanect.net>
on Sun, 12 Jan 1997.
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