Chicken Salad With Black Beans

CHICKEN SALAD WITH BLACK BEANS

4 Preparation Time :

Categories : Salads Poultry

Amount Measure Ingredient -- Preparation Method -- -- --

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

-ÿÿ

1 tb -Powdered ginger

4 Chicken breast halves

- (boned)

3 tb Salad oil

2 tb Dark sesame oil

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

1/3. Pour the mixture into a mixing bowl, let cool for 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. - - - - - - - - - - - - - - - - - -