1 lb chicken thighs
1 1/2 lb fresh asparagus
1 1/2 tbsp fermented black beans
1 clove garlic, crushed
3 tbsp oil
1/2 tsp salt
1 tsp sugar
3/4 cup water
3/4 tsp cornstarch
1 1/2 tbsp cold water
SEASONING
1 tsp salt
1 tsp sugar
1 tsp thin soy sauce
1 green onion, slivered
1 dash of pepper
Directions
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
Servings: 4 servings
Lee Sun Gai Kau (Chicken With Asparagus) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
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We hope you enjoy this Lee Sun Gai Kau (Chicken With Asparagus) recipe.
