Asparagus and chicken in black bean sauce
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Asparagus and chicken in black bean sauce
  Asparagus    Chicken    Chinese    Poultry    Beans    Sauces  
Last updated 6/12/2012 12:51:30 AM. Recipe ID 13106. Report a problem with this recipe.
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      Title: Asparagus and chicken in black bean sauce
 Categories: Chinese, Poultry
      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 pn 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
 
  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.
 




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Recipe ID 13106 (Apr 03, 2005)

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