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  • Chicken With Asparagus (Lee Sun Gai Kau)

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    Chicken With Asparagus (Lee Sun Gai Kau)
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Chicken thighs
    • 1 1/2 lb Fresh asparagus
    • 1 1/2 Tbsp. Fermented black beans
    • 1 x Clove garlic, crushed
    • 3 Tbsp. Oil
    • 1/2 tsp Salt
    • 1 tsp Sugar
    • 3/4 c. Water
    • 3/4 tsp Cornstarch
    • 1 1/2 Tbsp. Cool water
    • 1 tsp Salt
    • 1 tsp Sugar
    • 1 tsp Thin soy sauce
    • 1 x Green onion, slivered Dash of pepper

    Directions

    1. 1. Bone and remove skin from chicken. Cut into 1"x 1 1/2" pcs.
    2. 2. Add in "seasoning" to chicken and mix well.
    3. 3. Cut off and throw away the last 2 " at the base end of the asparagus. Then, cut each spear diagonally into 2" lengths. Wash and drain.
    4. 4. Wash black beans thoroughly (at least 2 rinses). Mash the beans and mix with the crushed garlic.
    5. 5. Heat wok. Add in 2 Tbsp. oil. Stir-fry the seasoned chicken for 5 min. Set aside.
    6. 6. Reheat wok. Add in 1 Tbsp. oil and the black bean mix and cook for 1 minute.
    7. 7. Add in the asparagus and stir-fry for 2 min. Then add in salt, sugar, and water.
    8. 8. Add in the chicken and bring the mix to a boil.
    9. 9. Thicken with cornstarch mix (made with 3/4 Tbsp. cornstarch and 1 1/2 Tbsp. cool water). Cook for 1 minute, and serve.
    10. NOTE: Don't try to substitute canned asparagus!

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