| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Chicken | 4 | Servings |
INGREDIENTS
| 1 | lb | Chicken thighs |
| 1 1/2 | lb | Fresh asparagus |
| 1 1/2 | tb | Fermented black beans |
| 1 | Clove garlic, crushed | |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | ts | Sugar |
| 3/4 | c | Water |
| 3/4 | ts | Cornstarch |
| 1 1/2 | tb | Cold water |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1 | ts | Thin soy sauce |
| 1 | Green onion, slivered | |
| Dash of pepper |
INSTRUCTIONS
SEASONING 1. Bone and remove skin from chicken. Cut into 1"x 1 1/2" pieces. 2. Add "seasoning" to chicken and mix well. 3. 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. 4. Wash black beans thoroughly (at least 2 rinses). Mash the beans and mix with the crushed garlic. 5. Heat wok. Add 2 tablespoon oil. Stir-fry the seasoned chicken for 5 minutes. Set aside. 6. Reheat wok. Add 1 tablespoon oil and the black bean mixture and cook for 1 minute. 7. Add the asparagus and stir-fry for 2 minutes. Then add salt, sugar, and water. 8. 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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