Recipe - Lee Sun Gai Kau (Chicken With Asparagus)

1 pound Chicken thighs
1 One half pound Fresh asparagus
1 One half tablespoon Fermented black beans
1 Clove garlic, crushed
3 tablespoon Oil
One half teaspoon Salt
1 teaspoon Sugar
Three fourths cup Water
Three fourths teaspoon Cornstarch
1 One half tablespoon Cold water

SEASONING
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Thin soy sauce
1 Green onion, slivered
Dash of pepper

1. Bone and remove skin from chicken. Cut into 1"x 1 1/2" pieces.

2. Add "seasoning" to chicken and mix well.

3. Cut off and discard the last 2 " at the base end of the asparagus. Then,
cut each spear diagonally into 2" lengths. Wash and drain.

4. Wash black beans thoroughly (at least 2 rinses). Mash the beans and mix
with the crushed garlic.

5. Heat wok. Add 2 tablespoon oil. Stirfry the seasoned chicken for 5
minutes. Set aside.

6. Reheat wok. Add 1 tablespoon oil and the black bean mixture and cook
for 1 minute.

7. Add the asparagus and stirfry for 2 minutes. Then add salt, sugar, and
water.

8. Add the chicken and bring the mixture to a boil.

9. Thicken with cornstarch mixture (made with Three fourths tablespoon cornstarch and
1 One half tablespoon cold water). Cook for 1 minute, and serve.

NOTE: Do not try to substitute canned asparagus!

SOURCE: Chopsticks, Wok and Clever

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip