Chinese Chicken Salad

 

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:

    1. Soak the black beans in water for 15 minutes. Drain and discard water.
    2. 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.
    3. 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.
    4. 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.
    5. Pour the mixture into a blender. Running the blender on medium, slowly add both oils.
    6. 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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