Recipe#12908

Title: Chicken Blackbeans

Newsgroups: rec.food.recipes 
 From: WA6AWD@aol.com 
 Subject: Microwave Chicken in Black Bean Sauce 
 Message-ID: <951111212141_104168866@mail06.mail.aol.com> 
 Date: Mon, 13 Nov 1995 20:43:47 GMT 

1 lb boneless chicken breasts
 2 tb dry sherry
 1 tb soy sauce 
 2 ts sesame oil
 1/2 c chicken stock 
 2 ts cornstarch
 1/2 ts sugar
 1 ts soy sauce 
 1 ts hot chili paste 
 1 tb vegetable oil
 2 cloves garlic
 2 ts minced fresh ginger
 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.