| Chicken with Asparagus (Lee Sun Gai Kau)
1 pound Chicken thighs
1 1/2 pounds Fresh asparagus
1 1/2 tablespoons Fermented black beans
1 Clove garlic, crushed
3 tablespoons Oil
1/2 teaspoon Salt
1 teaspoon Sugar
3/4 cup Water
3/4 teaspoon Cornstarch
1 1/2 tablespoons Cold water
Seasoning
1 teaspoon of salt
1 teaspoon of sugar
1 teaspoon of thin soy sauce
1 Green onion, slivered
a dash of pepper |
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Bone and remove skin from chicken. Cut into 1"x 1 1/2" pieces. Add "seasoning" to chicken and mix well. Cut off and discard the last 2 " at the base end of the asparagus. Then, cut each spear diagonally into 2" lengths. Wash and drain. Wash black beans thoroughly (at least 2 rinses). Mash the beans and mix with the crushed garlic. Heat wok. Add 2 tablespoon oil. Stir-fry the seasoned chicken for 5 minutes. Set aside. Reheat wok. Add 1 tablespoon oil and the black bean mixture and cook for 1 minute. Add the asparagus and stir-fry for 2 minutes. Then add salt, sugar, and water. Add the chicken and bring the mixture to a boil. 9. Thicken with cornstarch mixture (made with 3/4 tablespoon cornstarch and 1 1/2 tablespoon cold water). Cook for 1 minute, and serve. NOTE: Do not try to substitute canned asparagus! SOURCE: Chopsticks, Wok and Clever From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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