Chicken With Asparagus Recipe
Ingredients
| 6 tender pieces asparagus | ||
| Chicken stock | ||
| 3 tablespoons raw breast of chicken | ||
| Peanut oil | 1 Tablespoon | |
| 1/2 teaspoon ginger sherry | ||
| Chicken stock | 5/8 Pint | |
| Soy sauce | 1/2 Teaspoon | |
| Pinch each salt, sugar and Ve-Tsin | ||
| Cornflour | 1 Teaspoon | |
| Water | 1 Tablespoon | |
Directions
Use only the tender parts of the asparagus spears.
Gut each diagonally into 1-inch lengths.
Place in a pan with enough chicken stock to cover; put on the lid and boil for 7-8 minutes.
Cut the chicken breast into thin strips.
Heat the oil till very hot.
Add the chicken and fry for 2-3 minutes, tossing and shaking the pieces to cook them on all sides.
Add the sherry, stock, soy sauce and seasonings and bring to the boil.
Stir in the cornflour, blended with the water, and cook for 1 1/2 minutes.
Turn the well drained asparagus into a heated dish and pour the chicken and sauce over them.
Gut each diagonally into 1-inch lengths.
Place in a pan with enough chicken stock to cover; put on the lid and boil for 7-8 minutes.
Cut the chicken breast into thin strips.
Heat the oil till very hot.
Add the chicken and fry for 2-3 minutes, tossing and shaking the pieces to cook them on all sides.
Add the sherry, stock, soy sauce and seasonings and bring to the boil.
Stir in the cornflour, blended with the water, and cook for 1 1/2 minutes.
Turn the well drained asparagus into a heated dish and pour the chicken and sauce over them.
Chef
