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Lee sun gai kau (chicken with asparagus)
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| Artist: |
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| Categories: |
Asian, Asparagus, Chinese, Ethnic, Exotic, Poultry, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Chicken thighs | | 1 1/2
| lbs | Fresh asparagus | | 1 1/2
| tbsp | Fermented black beans | | 1
| | Clove garlic, crushed | | 3
| tbsp | Oil | | 1/2
| tsp | Salt | | 1
| tsp | Sugar | | 3/4
| cup | Water | | 3/4
| tsp | Cornstarch | | 1 1/2
| tbsp | Cold water | | | SEASONING | | 1
| tsp | Salt | | 1
| tsp | Sugar | | 1
| tsp | Thin soy sauce | | 1
| | Green onion, slivered | | | Dash of pepper |
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Procedures:
| 1 | Bone and remove skin from chicken. | | 2 | Cut into 1"x 1 ? pieces. | | 3 | Add "seasoning" to chicken and mix well. | | 4 | Cut off and discard the last 2 " at the base end of the asparagus. | | 5 | Then, cut each spear diagonally into 2" lengths. | | 6 | Wash and drain. | | 7 | Wash black beans thoroughly (at least 2 rinses). | | 8 | Mash the beans and mix with the crushed garlic. | | 9 | Heat wok. | | 10 | Add 2 tablespoon oil. | | 11 | Stir-fry the seasoned chicken for 5 minutes. | | 12 | Set aside. | | 13 | Reheat wok. | | 14 | Add 1 tablespoon oil and the black bean mixture and cook for 1 minute. | | 15 | Add the asparagus and stir-fry for 2 minutes. | | 16 | Then add salt, sugar, and water. | | 17 | Add the chicken and bring the mixture to a boil. | | 18 | Thicken with cornstarch mixture (made with ?tablespoon cornstarch and 1 ?tablespoon cold water). | | 19 | Cook for 1 minute, and serve. | | 20 | note: do not try to substitute canned asparagus! |
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