Recipe - Grilled Chicken Breast With Chinese Black Bean Sauce

4 Boneless Chicken Breast,
skin removed
3 tablespoon Olive Oil
Salt And Freshly Ground
Pepper
1 teaspoon Grated Lemon Zest
2 teaspoon Minced Garlic
1 One half tablespoon Minced Peeled Ginger
1 teaspoon Serrano Chile, seeded minced
2 tablespoon Fermented Black Beans,
rinsed
1 tablespoon Dry Sherry
1 tablespoon Oyster Sauce
Three fourths cup Defatted Chicken Stock
1 teaspoon Sugar, or to taste
1 teaspoon Cornstarch Diluted In 2
Tablespoons Water
1 tablespoon Finely Chopped Cilantro

GARNISH
4 Baby Bok Choy, Split And
Grilled Or Stea
Finely minced red and yellow
bell peppers

Brush the chicken breasts with 1 tablespoon olive oil and season lightly
with salt, pepper and lemon zest. Set aside. Heat the remaining 2
tablespoons of oil in a saute pan and saute the garlic, ginger and chile
until fragrant but not browned. Add the black beans and the sherry and cook
for a minute or two. Add the oyster sauce, stock and sugar and bring to a
boil. Stir in the cornstarch mixture and simmer a minute or two until
lightly thickened. Remove from heat, stir in cilantro and keep warm. Grill
or broil the chicken until just done. Arrange on warm plates with grilled
or steamed baby bok choy and black bean sauce spooned around. Sprinkle
minced sweet peppers over all.

Yield: 4 servings

NOTES : Air date 01/05/9

Recipe by: COOKING RIGHT SHOW #CR9753

Posted to MCRecipe Digest V1 #369, by Bill Spalding billspa@icanect.net
on Sun, 12 Jan 1997.