Lee sun gai kau (chicken with asparagus)

4 servings

Ingredients

Quantity Ingredient
1 pounds Chicken thighs
1½ pounds Fresh asparagus
1½ tablespoon Fermented black beans
1 Clove garlic, crushed
3 tablespoons Oil
½ teaspoon Salt
1 teaspoon Sugar
¾ cup Water
¾ teaspoon Cornstarch
1½ tablespoon Cold water
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Thin soy sauce
1 Green onion, slivered
Dash of pepper

Directions

SEASONING

1. Bone and remove skin from chicken. Cut into 1"x 1½" 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 ¾ tablespoon cornstarch and 1 ½ tablespoon cold water). Cook for 1 minute, and serve.

NOTE: Do not try to substitute canned asparagus! SOURCE: Chopsticks, Wok and Clever

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