Asparagus & Chicken In Black Bean Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Chicken thighs,
12 medium: Asparagus spears,
3 tbsp: Peanut or corn oil,
MARINADE:,
1 tbsp: Dry sherry,
1 tsp: Cornstarch,
2 tsp: Thin soy sauce,
1 pinch: Sugar,
SAUCE:,
2 tsp: Fermented black beans,
3 Cloves: garlic, minced
1/2 tsp: Brown sugar,
2 tsp: Black soy sauce,
3/4 cup: Chicken stock,
Cornstarch paste as thickener,
Directions:
Marinating: With sharp paring knife, scrape chicken meat from thigh;
slice into thin strips across the grain. (Breast meat is not
preferred for this dish, as meat is too dry and spongy.) Combine
sherry, soy, cornstarch and sugar in bowl; massage liquid into meat
with your fingers. Marinate for 15 to
30 minutes. Preparation: Wash asparagus; peel tough white
outer skin off ends; slice on diagonal in 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 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.
Source from luhu.jp
slice into thin strips across the grain. (Breast meat is not
preferred for this dish, as meat is too dry and spongy.) Combine
sherry, soy, cornstarch and sugar in bowl; massage liquid into meat
with your fingers. Marinate for 15 to
30 minutes. Preparation: Wash asparagus; peel tough white
outer skin off ends; slice on diagonal in 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 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.
Source from luhu.jp