Serving Size: 4
Ingredients:
1/4 cup fermented Chinese black beans
1 pound snow peas
1/4 cup dry sherry
1 cup low-sodium chicken broth
2 tablespoons finely minced garlic
2 teaspoons finely minced fresh ginger (or 1 tablespoon powdered ginger)
4 chicken breast halves, boned
3 tablespoons salad oil
2 tablespoons dark sesame oil (optional)
Cilantro leaves for garnish
Directions:
- 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. Let cool.
- Pour the mixture into 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 arrange the snow peas in the plate. Slice the chicken diagonally across the grain into thin strips and arrange on top of snow peas. Sprinkle with cilantro and serve.
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