| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 2 | ts | Fermented black beans |
| 1 | Chicken breast | |
| 1 | Bitter melon | |
| 1 | Clove garlic | |
| 1/2 | c | Stock |
| 1 | ts | Cornstarch |
| 1 | tb | Sherry |
| 3 | dr | Sesame oil; more or less |
| 2 | tb | Oil |
| 1 | tb | Oil |
| 1 | ts | Sugar |
| 1 | ts | Soy sauce |
INSTRUCTIONS
1. Soak fermented black beans. 2. Skin and bone chicken; then cut in strips. Cut bitter melon lengthwise in half and scoop out seeds; then cut in strips and parboil 3 minutes. 3. Mince garlic and mash with soaked black beans. 4. Combine stock, cornstarch, sherry and sesame oil. 5. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). Remove from pan. 6. Heat remaining oil. Add black bean mixture and stir-fry a few times. Add bitter melon and stir-fry to heat through (about 1 minute). 7. Return chicken; then stir in stock mixture and heat quickly. Cook, covered, 2 minutes over medium heat. 8. Stir in sugar and soy sauce to blend in (about 1 minute more). Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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