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Ingredients Jump to Instructions ↓

  1. 2 Chicken thighs

  2. 12 md Asparagus spears

  3. 3 tb Peanut or corn oil

  4. --MARINADE--

  5. 1 tb Dry sherry

  6. 1 ts Cornstarch

  7. 2 ts Thin soy sauce

  8. 1 pn Sugar

  9. --SAUCE--

  10. 2 ts Fermented black beans

  11. 3 Cloves garlic, minced

  12. 1/2 ts Brown sugar

  13. 2 ts Black soy sauce

  14. 3/4 c Chicken stock

  15. 15 to 30 minutes. Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in

  16. 2 1/2" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes. Stir Frying: Add

  17. 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl. Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.

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