Sherried Asparagus And Chicken Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1/2 boned spring chicken | ||
| Monosodium glutamate | 1/2 Teaspoon | |
| Asparagus | 1 pound | |
| Black beans | 2 Tablespoon | |
| Pepper | 1 Dash | |
| Garlic | 2 Clove (5gm) | |
| Vegetable oil | 2 Tablespoon | |
| 2 teaspoons cornstarch mixed with 2 teaspoons water | ||
| Salt | 1 Teaspoon | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Teaspoon | |
| Sherry | 1 Tablespoon | |
Directions
Using a high flame, heat pan and add 1 tablespoon of oil, 1/2 teaspoon of salt, 1/2 of the black beans, and garlic.
When odor of beans becomes pungent (about 30 seconds), add asparagus.
Stir for 30 seconds and add stock.
Cover for 2 minutes or until asparagus is half cooked.
Remove and set aside.
Next reheat pan and add remaining oil.
Add chicken and stir for 30 seconds.
Flatten against pan and add sherry.
When chicken is done color will change (about 2 or 3 minutes depending on amount of chicken).
Turn over and cook other side and add asparagus.
Stir for another minute.
Add cornstarch solution and stir until gravy thickens
When odor of beans becomes pungent (about 30 seconds), add asparagus.
Stir for 30 seconds and add stock.
Cover for 2 minutes or until asparagus is half cooked.
Remove and set aside.
Next reheat pan and add remaining oil.
Add chicken and stir for 30 seconds.
Flatten against pan and add sherry.
When chicken is done color will change (about 2 or 3 minutes depending on amount of chicken).
Turn over and cook other side and add asparagus.
Stir for another minute.
Add cornstarch solution and stir until gravy thickens
Chef
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