Asparagus Chicken with Black Bean Sauce

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Asparagus Chicken with Black Bean Sauce."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/asparagus-chicken-with-black-bean-sauce-recipe.htm>  07 September 2008.

Asparagus Chicken with Black Bean Sauce Photo
Asparagus Chicken with Black Bean Sauce
Yield: Makes 3 to 4 servings
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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