Asparagus & chicken in black bean sauce
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Asparagus & chicken in black bean sauce
  Asparagus    Sauces    Chicken    Poultry    Beans    Vegetables  
Last updated 6/12/2012 12:44:34 AM. Recipe ID 4049. Report a problem with this recipe.
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      Title: Asparagus & chicken in black bean sauce
 Categories: Poultry, Vegetables
      Yield: 6 Servings
 
      2    Chicken thighs
     12 md Asparagus spears
      3 tb Peanut or corn oil

MMMMM--------------------------MARINADE-------------------------------
      1 tb Dry sherry
      1 ts Cornstarch
      2 ts Thin soy sauce
      1    Pinch sugar

MMMMM---------------------------SAUCE--------------------------------
      2 ts Fermented black beans
      3    Cloves garlic, minced
    1/2 ts Brown sugar
      2 ts Black soy sauce
    3/4 c  Chicken stock
           Cornstarch paste as
           -thickener
 
  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
 




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Recipe ID 4049 (Apr 03, 2005)

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