| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | *, Chinese, Poultry, The main co | 4 | Servings |
INGREDIENTS
| 4 | Boned and skinned chicken | |
| breast halves cut into | ||
| 1/2" thick bitesized | ||
| pieces | ||
| 1 | Egg white | |
| 1 | T | Cornstarch |
| 1 | T | Dry sherry |
| 1 | T | Soy sauce |
| 1 | Onion, thinly sliced | |
| 1 | Clove garlic, pressed | |
| 2 | T | Canola oil |
| 1/2 | c | Water |
| 1 | lb | Fresh asparagus, cut in 2" |
| diagonal slices | ||
| 1/2 | c | Sliced water chesnuts |
| drained | ||
| 1/2 | c | Black bean sauce |
| Fresh black pepper |
INSTRUCTIONS
In a glass pie pan, thoroughly mix the egg white, cornstarch, sherry, soy sauce, onion and garlicc. Marinate the chicken pieces for 30 mins. or no more than 1 hour. In a large frying pan or wok, heat oil over moderately high heat. Stir fry the marinated chicken for several mins, until just done. Do not overcook. Remove from pan and set aside. Reheat the pan over high heat and add the water. Quickly stir up the browned bits from the bottom of the pan, then add the aspargus, water chesnuts and black bean sauce. Cover the pan and cook over med. heat for 2-5 mins. until the asparagus is bright green but still crunchy. Add the chicken. Stir over med-high heat until the mixture is heated through. Season to taste and serve over rice. Source-The Main Corpse by Diane Mott Davidson Recipe by: Diane Mott Davidson, The Main Corpse Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd <c.floyd@arnprior.com> on Nov 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 368
Calories From Fat: 103
Total Fat: 11.5g
Cholesterol: 73.1mg
Sodium: 1186.2mg
Potassium: 652.3mg
Carbohydrates: 29.5g
Fiber: 1.6g
Sugar: 14.2g
Protein: 34.3g