Title: Chicken in Black Bean Sauce
Categories: Poultry Bean Sauce Oriental
Yield: 4 Servings
| 1 | lb | Boneless chicken breasts |
| 1 | tb | Soy sauce ----------sauce------------ |
| 2 | ts | Cornstarch |
| 1 | ts | Soy sauce |
| 1 | tb | Vegetable oil |
| 2 | ts | Minced fresh ginger |
| 2 | tb | Dry sherry |
| 2 | ts | Sesame oil |
| 1/2 | c | Chicken stock |
| 1/2 | ts | Sugar |
| 1 | ts | Hot chili paste |
| 2 | | Cloves garlic |
| 2 | tb | Fermented black beans |
Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a
4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate
while preparing other ingredients. In a small boil combine stock,
cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic,
ginger and black beans; set aside. Microwave chicken and marinade, covered
at high for 4 to 6 minutes or until chicken is opaque and tender. Stir
twice during cooking. Stand, covered, while making sauce. In a 2 cup glass
measure, microwave vegetable oil at high for 1 minute or until hot. Stir in
garlic, ginger and black beans and microwave, uncovered high for 1 minute
or until fragrant. Stir in stock mixture until smooth and microwave at high
for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir
once. Drain liquid off chicken, pour black bean sauce over, stir and serve
immediately.