| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
China, Chicken, Archived |
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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