| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Archived, Chicken, China |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken thighs |
| 1 1/2 |
lb |
Fresh asparagus |
| 1 1/2 |
T |
Fermented black beans |
| 1 |
|
Clove garlic, crushed |
| 3 |
T |
Oil |
| 1/2 |
t |
Salt |
| 1 |
t |
Sugar |
| 3/4 |
c |
Water |
| 3/4 |
t |
Cornstarch |
| 1 1/2 |
T |
Cold water |
| 1 |
t |
Salt |
| 1 |
t |
Sugar |
| 1 |
t |
Thin soy sauce |
| 1 |
|
Green onion, slivered |
|
|
Dash of pepper |
INSTRUCTIONS
Bone and remove skin from chicken. Cut into 1"x 1 1/2" pieces. Add
"seasoning" to chicken and mix well. 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. Wash black beans thoroughly (at least 2
rinses). Mash the beans and mix with the crushed garlic. Heat wok. Add
2 tablespoon oil. Stir-fry the seasoned chicken for 5 minutes. Set
aside. Reheat wok. Add 1 tablespoon oil and the black bean mixture and
cook for 1 minute. Add the asparagus and stir-fry for 2 minutes. Then
add salt, sugar, and water. Add the chicken and bring the mixture to a
boil. 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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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