Recipe - Stir-Fried Chicken And Tomatoes Wb.bean

2 teaspoon Fermented black beans
1 Chicken breast
2 Tomatoes
1 Clove garlic
1 tablespoon Sherry
1 teaspoon Sugar
One fourth teaspoon Salt
1 teaspoon Soy sauce
1 ds Pepper
2 teaspoon Cornstarch
3 tablespoon Water
2 tablespoon Oil
One fourth cup Stock

1. Soak fermented black beans.

2. Skin and bone chicken; then dice. Peel and dice tomatoes. Mince garlic
and mash with soaked black beans.

3. In one cup, combine sherry, sugar, salt, soy sauce and pepper. In
another, blend cornstarch and cold water to a paste.

4. Heat oil. Add garlicblack bean mixture; stirfry a few times. Add
chicken and stirfry until it loses its pinkness (about 2 minutes).

5. Sprinkle with sherrysugar mixture; stirfry 1 minute more.

6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat. Stir in tomatoes gently to heat through.

7. Stir in cornstarch paste to thicken. Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.