Chicken with brown bean sauce
Chicken with brown bean sauce.
- 1/4 cup diced Chinese black mushrooms
- 2 whole chicken breasts
- 1 1/2 tablespoons brown bean sauce
- 3/4 teaspoons light brown sugar
- 1/3 cup dry sherry
- 1 teaspoon dark soy sauce
- 1/3 cup chicken stock
- 2 tablespoons peanut oil
- 1 teaspoon minced garlic
- 1 teaspoon minced gingerroot
- 1/4 cup diced bamboo shoots
- 2 teaspoons cornstarch mixed with 1 tablespoon water
Soak the mushrooms in water until soft or about 30 minutes, and drain. Cut off and discard the tough stems. Dice the mushrooms into 1/4 inch squares. Skin and bone the chicken breasts. Dice into 1/4 inch cubes. Gently mash the brown bean sauce and combine with the sugar, sherry, soy sauce, and chicken stock.
Heat a wok or skillet over high heat until a drop of water inmediately sizzles into steam. Add the oil, garlic, and gingerroot. Stir for 30 seconds or until garlic becomes pungent. Add the chicken. Stir-fry for 1 minutes. Add the brown bean sauce mixture. Lower heat to medium and stil for 1 minute. Thicken with the cornstarch mixture.
Mushrooms are low in calories and fat and cholesterol-free, mushrooms contain a modest amount of fiber and over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc and a number of B vitamins such as folate. Mushrooms are also high in antioxidants like selenium and glutathione, or GSH, substances believed to protect cells from damage and reduce chronic disease and inflammation.