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Serving Size : 6 
Categories : Chinese Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken thighs
12 medium Asparagus spears
3 tablespoons Peanut or corn oil
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoons Thin soy sauce
1 pinch Sugar
2 teaspoons Fermented black beans
3 Cloves garlic -- minced
1/2 teaspoon Brown sugar
2 teaspoons Black soy sauce
3/4 cup 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
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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