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Chicken in Black Bean Sauce

1 lb boneless chicken breasts
2 tb dry sherry
1 tb soy sauce
2 ts sesame oil

1/2 c chicken stock
2 ts cornstarch
1/2 ts sugar
1 ts soy sauce
1 ts hot chili paste
1 tb vegetable oil
2 cloves garlic
2 ts minced fresh ginger
2 tb fermented black beans

Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame
oil in a 4-cup microwaveable casserole. Toss chicken in mixture,
cover and marinate while preparing other ingredients.

In a small boil combine stock, cornstarch, soy sauce, sugar, chili
paste, set aside.

Prepare garlic, ginger and black beans, set aside.

Microwave chicken and marinade, covered at high for 4 to 6 minutes
or until chicken is opaque and tender. Stir twice during cooking.
Stand, covered, while making sauce.

In a 2 cup glass measure, microwave vegetable oil at high for 1
minute or until hot. Stir in garlic, ginger and black beans and
microwave, uncovered high for 1 minute or until fragrant. Stir in
stock mixture until smooth and microwave at high for 1 1/2 to 3
minutes or until sauce comes to a boil and thickens. Stir once.
Drain liquid off chicken, pour black bean sauce over, stir and
serve immediately.


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