| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Fermented black beans |
| 1 |
|
Chicken breast |
| 1 |
lb |
Asparagus |
| 1 |
|
Clove garlic |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1 1/2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Oil |
| 1/2 |
c |
Stock |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. Soak fermented black beans.
2. Skin and bone chicken; then dice. Cut asparagus stalks diagonally in
1/2-inch sections and discard tough white ends.
3. Mince garlic and mash with soaked black beans; then stir in soy sauce.
4. Blend cornstarch and cold water to a paste.
5. Heat oil. Add salt, then chicken and stir-fry until it loses its
pinkness. Remove from pan.
6. Heat remaining oil. Add black bean mixture and stir-fry a few times.
Then add asparagus and stir-fry 1 minute more.
7. Stir in stock and sugar and heat quickly. Return chicken and cook,
covered, 2 minutes over medium heat.
8. Stir in cornstarch paste to thicken. Serve at once.
NOTE: If the asparagus is not tender, slice as above and parboil. (Do not
parboil tips.)
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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