| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | tb | Fermented black beans |
| 1 | Chicken breast | |
| 1 | lb | Asparagus |
| 1 | Clove garlic | |
| 1 | tb | Soy sauce |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| 1 1/2 | tb | Oil |
| 1/2 | ts | Salt |
| 1 1/2 | tb | Oil |
| 1/2 | c | Stock |
| 1/2 | ts | Sugar |
INSTRUCTIONS
1. Soak fermented black beans. 2. Skin and bone chicken; then dice. Cut asparagus stalks diagonally in 1/2-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, http://www.erols.com/hosey.
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