Name: Chicken with Asparagus (Lee Sun Gai Kau)
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

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Sam Storms

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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