Asparagus Chicken With Black Bean Sauce Recipe
Life is worthy only if you live to eat and drink and this Chinese recipe of Asparagus Chicken With Black Bean Sauce makes it more worthwhile. I prepare this Asparagus Chicken With Black Bean Sauce with Chicken as the main ingredient. The Chinese Asparagus Chicken With Black Bean Sauce is a delight to serve and enjoy. A lip-smacking Appetizer, this Asparagus Chicken With Black Bean Sauce completes your spread. Will you be able to suggest a recipe on par with this Asparagus Chicken With Black Bean Sauce recipe? I doubt.
Ingredients
1 teaspoon each cornstarch and soy sauce
2 teaspoons dry sherry
1 teaspoon water
1 pound chicken breasts, skinned, boned, and cut in bite-size pieces
3 1/2 tablespoons salad oil
Cooking sauce
1 pound asparagus
2 teaspoons fermented black beans,rinsed, drained, and finely chopped
1 large clove garlic, minced
1 medium-size onion, cut in wedges with layers separated
2 tablespoons water
Directions
In a bowl, combine cornstarch, soy, sherry, and the 1 teaspoon water.
Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Wash asparagus and break off tough ends; cut in 1/2 inch slanting slices.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add black beans and garlic; stironce.
Add chicken and stir-fry until chicken is opaque (about 3 minutes).
Remove chicken from pan.
Add the remaining 1 tablespoon oil to pan.
When oil is hot, add asparagus and onion and stir-fry for 30 seconds.
Add the 2 tablespoons water, cover, and cook, stirring occasionally, until crisp-tender
Return chicken to pan.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Wash asparagus and break off tough ends; cut in 1/2 inch slanting slices.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add black beans and garlic; stironce.
Add chicken and stir-fry until chicken is opaque (about 3 minutes).
Remove chicken from pan.
Add the remaining 1 tablespoon oil to pan.
When oil is hot, add asparagus and onion and stir-fry for 30 seconds.
Add the 2 tablespoons water, cover, and cook, stirring occasionally, until crisp-tender
Return chicken to pan.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
