Chicken salad with black beans
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Chicken salad with black beans
  Chicken    Salad    Beans    Poultry  
Last updated 6/12/2012 12:49:45 AM. Recipe ID 11175. Report a problem with this recipe.
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      Title: Chicken salad with black beans
 Categories: Salads, Poultry
      Yield: 4 Servings
 
    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
           -=OR=-
      1 tb -Powdered ginger
      4    Chicken breast halves
           - (boned)
      3 tb Salad oil
      2 tb Dark sesame oil (optional)
    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 the liquid by 1/3.
  Pour the mixture into a mixing bowl, let cool for 10 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.
 




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Recipe ID 11175 (Apr 03, 2005)

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