Title: Chicken Salad with Black Beans
Categories: Salad Poultry
Yield: 4 Servings
| 1/4 | c | Fermented Chinese blk. beans |
| 1 | lb | Snow peas |
| 1/4 | c | Dry sherry |
| 1 | c | Low-sodium chicken broth |
| 2 | tb | Finely minced garlic |
| 2 | ts | Finely minced fresh ginger =OR=- |
| 1 | tb | -Powdered ginger |
| 4 | | Chicken breast halves (boned) |
| 3 | tb | Salad oil |
| 2 | tb | Dark sesame oil (optional) |
| 1/4 | bn | Cilantro |
SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water.
Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
Immediately drain and plunge into ice water to chill. Drain again, dry on a
towel, cut lengthwise into thin julienne strips and set aside. In a 2-quart
saucepan, combine the black beans with the sherry and cook for 1 minute
over high heat. Add broth, garlic and ginger and bring almost to a boil.
Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes.
Remove from heat and let the contents of the pan steep, covered, for 5
minutes. Remove the chicken breasts to a plate and return the pan to the
stove. Place over medium heat and cook uncovered for 5 minutes, reducing
the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10
minutes, then transfer the mixture to a blender. Running the blender on
medium, slowly add both oils. When it's time to put dinner on the table,
pour the sauce onto a platter, and place a pile of snow peas in the center
of the plate. Slice the chicken diagonally across the grain into thin
strips. Fan chicken breasts around the snow peas. Arrange vegetables around
the chicken and sprinkle with cilantro.