Recipes by Guy Williams: Cantonese Beef with Black Bean Sauce; Chicken Breasts a la Ranieri

Guy Williams' Cantonese Beef with Black Bean Sauce

1 pound sirloin tip, cut in 1-inch strips
1 pound washed Chinese string (or regular) beans
2 scallions
1/2-inch piece fresh ginger root
1 clove garlic
1 tablespoon fermented black beans
1 tablespoon gin (or sherry)
2 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons water
1 egg, beaten
1/2 cup canned beef broth
2 tablespoons peanut oil

Preparation: Slice beef diagonally with Chinese cleaver into bite-size pieces. Remove stem ends of string beans, slice diagonally into one-inch pieces Cut scallions into two-inch pieces. Crush ginger, garlic and black bean together. In small bowl mix together gin (or sherry), soy sauce and sugar. Mix cornstarch and water in a bowl until smooth.

Cooking: Heat oil in Chinese wok (or electric frying pan) over high heat. Add ginger mixture, stir-frying about 1 minute. Add beef, stirring constantly until meat turns white. Add gin mixture and scallions, stir 1 minute. Add string beans and toss. Add beef broth, cover, lower heat and cook 5-7 minutes or until beans are crisp. Stir in cornstarch mixture, stirring until thickened. Pour in egg, turning off heat. Stir again and serve at once over steamed rice. Serves 4.

Guy Williams' Chicken Breasts a la Ranieri

6 chicken breasts each weighing about a pound
Seasoned flour
3/4 stick sweet butter
2 tablespoons flour
1 cup milk
1/4 cup freshly grated Parmesan (or Romano) cheese
1/4 cup coarsely grated Swiss (or Gruyere) cheese
1/8 teaspoon salt
A few gratings freshly ground pepper
2 tablespoons dry vermouth

Have butcher bone chicken breasts, flatten with meat cleaver (or Chinese vegetable cleaver) and trim off any loose skin so each breast is compact in shape. Place seasoned flour in paper bag, put chicken in bag, shake vigorously; coating each piece lightly.

Heat butter in large 12-inch skillet until sizzling. Brown breasts on both sides over medium heat until fork-tender and golden-brown; remove pieces to aluminum foil-lined broiling pan. Combine Parmesan and Swiss cheese, salt and pepper, mix well; press on top of each chicken breast.

Gradually stir flour in skillet with pan drippings, heating over low flame several minutes while stirring. Gradually add milk, stirring constantly over low heat. Cook until smooth to desired thickness.

Run chicken breasts under broiler until cheese is melted and golden. Reheat cream gravy, adding vermouth (or extra milk) as needed. Correct seasonings. Serve with cooked wild rice. Serves 6.