Recipe - Stir-Fried Chicken And Asparagus

1 tablespoon Fermented black beans
1 Chicken breast
1 pound Asparagus
1 Clove garlic
1 tablespoon Soy sauce
1 tablespoon Cornstarch
2 tablespoon Water
1 One half tablespoon Oil
One half teaspoon Salt
1 One half tablespoon Oil
One half cup Stock
One half teaspoon Sugar

1. Soak fermented black beans.

2. Skin and bone chicken; then dice. Cut asparagus stalks diagonally in
1/2inch sections and discard tough white ends.

3. Mince garlic and mash with soaked black beans; then stir in soy sauce.

4. Blend cornstarch and cold water to a paste.

5. Heat oil. Add salt, then chicken and stirfry until it loses its
pinkness. Remove from pan.

6. Heat remaining oil. Add black bean mixture and stirfry a few times.
Then add asparagus and stirfry 1 minute more.

7. Stir in stock and sugar and heat quickly. Return chicken and cook,
covered, 2 minutes over medium heat.

8. Stir in cornstarch paste to thicken. Serve at once.

NOTE: If the asparagus is not tender, slice as above and parboil. (Do not
parboil tips.)

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.