Lee Sun Gai Kau (Chicken with Asparagus)

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Lee Sun Gai Kau (Chicken with Asparagus) Ingredients

1 lb Chicken thighs	3/4 ts Cornstarch
1 1/2 lb Fresh asparagus	1 1/2 tb Cold water
1 1/2 tb Fermented black beans	SEASONING
1 Clove garlic, crushed	1 ts Salt
3 tb Oil	1 ts Sugar
1/2 ts Salt	1 ts Thin soy sauce
1 ts Sugar	1 Green onion, slivered
3/4 c Water	Dash of pepper

Instructions for Lee Sun Gai Kau (Chicken with Asparagus)

1. Bone and remove skin from chicken. Cut into 1"x 1 1/2" 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 3/4 tablespoon cornstarch and 1 1/2 tablespoon cold water). Cook for 1 minute, and serve. NOTE: Do not try to substitute canned asparagus! SOURCE: Chopsticks, Wok and Clever File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Chinese

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