Ingredients
- 7 5 tsp cornstarch, divided
- 7 4 tsp soy sauce, divided
- 7 1 Tbsp dry sherry
- 7 1 tsp sesame oil
- 7 3 chicken breasts, cut into bite size
- 7 1 Tbsp fermented, salted black beans
- 7 1 tsp minced ginger
- 7 1 clove garlic, minced
- 7 1/2 cup chicken broth
- 7 1 Tbsp oyster sauce
- 7 1 med yellow onion
- 7 3 Tbsp vegetable oil, divided
- 7 450g fresh asparagus, 2.5cm pieces
- 7 2 Tbsp water
- 7 Coriander for garnish
Directions
1. Combine 2 tsp cornstarch, 2 tsp soy sauce, sherry and sesame oil in bowl, mix well. Add chicken, stir to coat well. Let stand 30 minutes.
2. Place beans in sieve, rinse under cold running water. Finely chop beans. Combine with ginger and garlic.
3. Combine 3 tsp cornstarch, 2 tsp soy sauce, chicken broth and oyster sauce in small bowl, mix well.
4. Peel onion, cut into 8 wedges. Separate wedges, set aside.
5. Heat 2 Tbsp oil in work over high heat. Add chicken mixture, stir-fry until chicken is no longer pink in center, about 3 minutes. Remove from wok, set aside.
6. Heat 1 Tbsp oil in work. Add onion and asparagus, stir-fry 30 seconds.
7. Add water, cover. Cook, stirring occasionally, until asparagus is crisp tender, about 2minutes. Return chicken to wok.
8. Stir chicken broth mixture, add to work with bean mixture. Cook until sauce boils and thickens, stirring constantly. Serves 4
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Submitted 6/13/05.
Source: Cooking Class Cook Book - Publications International Ltd
Submitted By: Natasha Thorp
nlthorp@hotmail.com
Asparagus Chicken with Black Bean Sauce