Bertolli

Los Angeles Chicken Recipe List

Ws China Bistro

1410 S. Pacific Coast Highway, Redondo Beach, CA 90277
310-792-1600

Grilled Chicken Breast with Roma Tomatoes, asparagus in black bean-basil sauce

Yields: 4 servings

Ingredients: CHICKEN

4 (6-8) oz. chicken breast
1 t kosher salt
1/4 t white pepper powder
1 t sugar
1/2 C water
1/4 C vegetable oil

Ingredients: seasonings

3 T vegetable oil
1 T chopped garlic
1 T fermented Chinese black beans, lightly washed in cold water and drained
1 t Chinese chili paste
2 T rice wine
2 C chicken stock (unsalted and unseasoned)
1 T oyster sauce
1 t mushroom soy sauce
1 t kosher salt
2 t sugar
2 t corn starch diluted in 1 t of water

Ingredients: vegetables

1 lb roma tomatoes, cleaned and quartered
1 lb asparagus, trimmed and cut diagonally at 2 inches length
12 leaves fresh Asian or Italian basil, chopped coarsely

Method

  • Season chicken breasts with all is ingredients except the oil, and tumble till water is absorbed. Thereafter add oil and let rest for 20 minutes. Meanwhile set oven at 350 degrees.
  • Heat up grill or skillet (if using skillet, use a little oil to help in the searing). Sear chicken breasts on both sides about 30 seconds per side. Set in a baking pan and finish cooking in oven until internal temperature registers 165 degrees (approximately 10 to 12 minutes). Take out of oven, set aside to rest. Keep warm (cover with a plate or lid).
  • Heat about 2 quarts of water till it boils. Add 2 tsp of Kosher salt and cook asparagus till done. Set aside.
  • Bring water to a boil again, and blanch tomatoes. Set aside.
  • In a wok, heat up vegetable oil to medium heat, add the garlic, black beans and cook till fragrant ( do not brown). Raise the temperature to high and add rice wine and cook for 15 seconds. Add the stock and rest of ingredients except the corn starch and cook till mixture comes to a boil. Add the diluted corn starch and thicken sauce. Set aside.
  • Slice chicken any way desired and arrange on large or individual plates. Arrange some asparagus and tomatoes around and on top of chicken. Pour hot sauce over some of the chicken and vegetables. Garnish with chopped basil. Serve immediately.

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