Lee Sun Gai Kaupoultry 1 lb chicken thighs 1 1/2 lb fresh asparagus 1 1/2 tablespoon fermented black beans 1 clove garlic, crushed 3 tablespoon oil 1/2 teaspoon salt 1 teaspoon sugar 3/4 cup water 3/4 teaspoon cornstarch 1 1/2 tablespoon cold water ----SEASONING---- 1 teaspoon salt 1 teaspoon sugar 1 teaspoon thin soy sauce 1 green onion, slivered 1 dash of pepper 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 |
