---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken in Black Bean Sauce
  Categories: Poultry, Beans, Sauces, Oriental
       Yield: 4 servings
  
       1 lb Boneless chicken breasts            2 tb Dry sherry
       1 tb Soy sauce                           2 ts Sesame oil
       1 x  -----------sauce------------      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 ea 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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