Name: Asparagus and Chicken in Black Bean Sauce
Ingredients: 2 Chicken thighs; 12 md Asparagus spears; 3 tb Peanut or corn oil; 1 tb Dry sherry; 1 ts Cornstarch; 2 ts Thin soy sauce; 1 pn Sugar; 2 ts Fermented black beans; 3 Cloves garlic, minced; 1/2 ts Brown sugar; 2 ts Black soy sauce; 3/4 c Chicken stock; Cornstarch paste as thickener

Our real problem is not our sins. If our sins were the problem, we might muster the will-power to pull out of this nose dive. But the good news of the gospel begins with some really bad news. Our sins only provoke a bigger problem: the wrath of God. Our real problem is not our sins but God. He is angry, He isn’t going away, and there is nothing we can do about it. If God is against us, who can be for us? But here is the good news. God has made God our salvation. He did it at the cross. God has provided a way of escape from God: in God. We run from His wrath by running toward His grace in Christ. And if God is for us, who can be against us?

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Chicken	6	Servings

INGREDIENTS

2		Chicken thighs
12	md	Asparagus spears
3	tb	Peanut or corn oil
1	tb	Dry sherry
1	ts	Cornstarch
2	ts	Thin soy sauce
1	pn	Sugar
2	ts	Fermented black beans
3		Cloves garlic, minced
1/2	ts	Brown sugar
2	ts	Black soy sauce
3/4	c	Chicken stock
		Cornstarch paste as thickener

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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