Stir-fried chicken and asparagus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Fermented black beans |
| 1 | Chicken breast | |
| 1 | pounds | Asparagus |
| 1 | Clove garlic | |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
| 1½ | tablespoon | Oil |
| ½ | teaspoon | Salt |
| 1½ | tablespoon | Oil |
| ½ | cup | Stock |
| ½ | teaspoon | Sugar |
Directions
1. Soak fermented black beans.
2. Skin and bone chicken; then dice. Cut asparagus stalks diagonally in ½-inch sections and discard tough white ends.
3. Mince garlic and mash with soaked black beans; then stir in soy sauce.
4. Blend cornstarch and cold water to a paste.
5. Heat oil. Add salt, then chicken and stir-fry until it loses its pinkness. Remove from pan.
6. Heat remaining oil. Add black bean mixture and stir-fry a few times.
Then add asparagus and stir-fry 1 minute more.
7. Stir in stock and sugar and heat quickly. Return chicken and cook, covered, 2 minutes over medium heat.
8. Stir in cornstarch paste to thicken. Serve at once.
NOTE: If the asparagus is not tender, slice as above and parboil. (Do not parboil tips.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .