| 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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