Chinese Chicken With Asparagus Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
THIS IS A DELIGHTFUL RECIPE
SEASON; FOR DIETERS, ITS LO
1: Whole chicken breast, skinned
And boned,
1 lbs: Asparagus,
8: Water chestnuts,
1/4 cup: Bamboo shoots,
6: Chinese mushrooms,
2 centiliter: Garlic,
2 T: Black beans,
1/2 cup: Chicken broth,
2 tsp: Corn starch,
1/4 tsp: Sugar,
ds Pepper,
1 T: Peanut oil,
1 T: Chinese rice wine,
1 tsp: Salt,
Directions:
1. Remove chicken filet from each breast half, cut remainder of breast
into three long strips, then slice each piece in strips 1/2" wide.
2. Soak chinese mushrooms in hot water for twenty minutes, then remove
stems and slice caps in thin strips. Slice stems of asparagus in one inch
pieces, leaving tips intact. Thinly slice water chestnuts. Set all
vegetables aside with bamboo shoots.
3. Mince garlic. Wash black beans, finally chop them, and combine with
garlic.
4. Mix corn starch with 2 tsp. water, sugar, pepper.
Cooking
1. Heat wok on high. Add peanut oil, stir in 1/2 tsp. salt, garlic oil
and black bean mixture and cook thirty seconds.
2. When beans are pungent, add vegetable mixture. Stir fry for one
minute, add broth, cover, and cook for three minutes. Remove vegetables
from wok, leaving about 2 TB liquid in wok.
3. Add remaining salt and chicken to wok. Stir fry. Add rice wine and
continue to cook until chicken is white.
4. Return vegetables to wok and cook, tossing, until mixture is hot. Add
corn starch mixture and cook until mixture thickens. Serve with hot rice.
Uploaded to CIS by: Jim Lewis
Source from luhu.jp
into three long strips, then slice each piece in strips 1/2" wide.
2. Soak chinese mushrooms in hot water for twenty minutes, then remove
stems and slice caps in thin strips. Slice stems of asparagus in one inch
pieces, leaving tips intact. Thinly slice water chestnuts. Set all
vegetables aside with bamboo shoots.
3. Mince garlic. Wash black beans, finally chop them, and combine with
garlic.
4. Mix corn starch with 2 tsp. water, sugar, pepper.
Cooking
1. Heat wok on high. Add peanut oil, stir in 1/2 tsp. salt, garlic oil
and black bean mixture and cook thirty seconds.
2. When beans are pungent, add vegetable mixture. Stir fry for one
minute, add broth, cover, and cook for three minutes. Remove vegetables
from wok, leaving about 2 TB liquid in wok.
3. Add remaining salt and chicken to wok. Stir fry. Add rice wine and
continue to cook until chicken is white.
4. Return vegetables to wok and cook, tossing, until mixture is hot. Add
corn starch mixture and cook until mixture thickens. Serve with hot rice.
Uploaded to CIS by: Jim Lewis
Source from luhu.jp