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Seafood Combination
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Asparagus Chicken with Black Bean Sauce
Yield: Makes 3 to 4 servings
Ingredients:
5
teaspoons cornstarch, divided
4
teaspoons soy sauce, divided
1
tablespoon dry sherry
1
teaspoon sesame oil
3
boneless skinless chicken breasts, cut into bite-size pieces
1
tablespoon fermented, salted black beans*
1
teaspoon minced fresh ginger
1
clove garlic, minced
1/2
cup chicken broth
1
tablespoon oyster sauce
1
medium yellow onion
3
tablespoons vegetable oil, divided
1
pound fresh asparagus spears, trimmed and diagonally cut into 1-inch pieces
2
tablespoons water
Fresh cilantro leaves for garnish
Preparation:
1.
For marinade, combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, sherry and sesame oil in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
2.
Place black beans in sieve; rinse under cold running water. Finely chop beans. Combine with ginger and garlic; set aside.
3.
Combine remaining 3 teaspoons cornstarch, remaining 2 teaspoons soy sauce, chicken broth and oyster sauce in small bowl; mix well. Set aside.
4.
Peel onion; cut into eight wedges. Separate wedges; set aside.
5.
Heat 2 tablespoons vegetable oil in wok or large skillet over high heat. Add chicken; stir-fry until cooked through, about 3 minutes. Remove from wok; set aside.
6.
Heat remaining 1 tablespoon vegetable oil in wok. Add onion and asparagus; stir-fry 30 seconds.
7.
Add water; cover. Cook, stirring occasionally, until asparagus is crisp-tender, about 2 minutes. Return chicken to wok.
8.
Stir chicken broth mixture; add to wok with black bean mixture. Cook until sauce boils and thickens, stirring constantly. Garnish, if desired.
This recipe appears in:
Chinese
