| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Fermented black beans |
| 1 |
|
Chicken breast |
| 2 |
|
Tomatoes |
| 1 |
|
Clove garlic |
| 1 |
tb |
Sherry |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Soy sauce |
| 1 |
ds |
Pepper |
| 2 |
ts |
Cornstarch |
| 3 |
tb |
Water |
| 2 |
tb |
Oil |
| 1/4 |
c |
Stock |
INSTRUCTIONS
1. Soak fermented black beans.
2. Skin and bone chicken; then dice. Peel and dice tomatoes. Mince garlic
and mash with soaked black beans.
3. In one cup, combine sherry, sugar, salt, soy sauce and pepper. In
another, blend cornstarch and cold water to a paste.
4. Heat oil. Add garlic-black bean mixture; stir-fry a few times. Add
chicken and stir-fry until it loses its pinkness (about 2 minutes).
5. Sprinkle with sherry-sugar mixture; stir-fry 1 minute more.
6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat. Stir in tomatoes gently to heat through.
7. Stir in cornstarch paste to thicken. 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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