Side Pannel
Chicken with Asparagus (Lee Sun Gai Kau)
Chicken with Asparagus (Lee Sun Gai Kau)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Chinese
Ingredients List
- 1 lb Chicken thighs
- 1 1/2 lb Fresh asparagus
- 1 1/2 tb Fermented black beans
- 1 Clove garlic, crushed
- 3 tb Oil
- 1/2 ts Salt
- 1 ts Sugar
- 3/4 c Water
- 3/4 ts Cornstarch
- 1 1/2 tb Cold water
Directions
SEASONING
1 ts Salt
1 ts Sugar
1 ts Thin soy sauce
1 Green onion, slivered
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!
1 ts Salt
1 ts Sugar
1 ts Thin soy sauce
1 Green onion, slivered
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!
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