Chicken salad with black beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fermented Chinese blk. |
| Beans | ||
| 1 | pounds | Snow peas |
| ¼ | cup | Dry sherry |
| 1 | cup | Low-sodium chicken broth |
| 2 | tablespoons | Finely minced garlic |
| 2 | teaspoons | Finely minced fresh ginger |
| =OR=- Powdered ginger | ||
| 4 | Chicken breast halves -- | |
| (boned) | ||
| 3 | tablespoons | Salad oil |
| 2 | tablespoons | Dark sesame oil (optional) |
| ¼ | bunch | Cilantro |
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 julien Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
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