INGREDIENTS

INSTRUCTIONS

MARINADE
SAUCE
Marinating: With sharp paring knife, scrape chicken meat from thigh;
slice into thin strips across the grain. (Breast meat is not
preferred for
this dish, as meat is too dry and spongy.) Combine sherry, soy,
cornstarch
and sugar in bowl; massage liquid into meat with your fingers.
Marinate for 15 to 30 minutes.
Preparation: Wash asparagus; peel tough white outer skin off ends;
slice
on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl,
combine and mash black beans and garlic, brown sugar, black soy sauce
and chicken stock; stir; reserve for 15 minutes.
Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add
chicken. Stir-fry for about 3 minutes on high heat - or until chicken
begins to shrink and firm up. Remove chicken to holding bowl.
Reheat wok to high, add remaining oil. When oil is hot, add black bean
sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir
sauce with asparagus. When sauce boils, add cooked chicken; toss to
combine. Dribble in a little cornstarch paste if needed; cornstarch
in chicken marinade might be enough. Toss ingredients until very
little liquid remains and is reduced to glaze. Dish is ready when
asparagus brightens. If you still have too much liquid, remove
ingredients, continue to reduce sauce, then return ingredients to
coat them with sauce. Serve in individual portions.
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