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2 Chicken thighs 3 tb Peanut or corn oil
12 md Asparagus spears
6 servings
----------------------------------MARINADE----------------------------------
1 tb Dry sherry 2 ts Thin soy sauce
1 ts Cornstarch 1 Pinch sugar
-----------------------------------SAUCE-----------------------------------
2 ts Fermented black beans 3/4 c Chicken stock
3 Cloves garlic, minced Cornstarch paste as
1/2 ts Brown sugar -thickener
2 ts Black soy sauce
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. Serves 6
12 md Asparagus spears
6 servings
----------------------------------MARINADE----------------------------------
1 tb Dry sherry 2 ts Thin soy sauce
1 ts Cornstarch 1 Pinch sugar
-----------------------------------SAUCE-----------------------------------
2 ts Fermented black beans 3/4 c Chicken stock
3 Cloves garlic, minced Cornstarch paste as
1/2 ts Brown sugar -thickener
2 ts Black soy sauce
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. Serves 6
