Lee sun gai kau (chicken with asparagus)

Yield: 4 Servings

Ingredients:

1 lb Chicken thighs
1 1/2 lb Fresh asparagus
1 1/2 tb Fermented black beans
1 Clove garlic crushed
3 tb Oil
1/2 ts Salt
1 ts Sugar
3/4 c Water
3/4 ts Cornstarch
1 1/2 tb Cold water MMMMM-------------------------SEASONING------------------------------
1 ts Salt
1 ts Sugar
1 ts Thin soy sauce
1 Green onion

Instructions:

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. Stir-fry 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 stir-fry 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 3/4 tablespoon cornstarch and 1 1/2 tablespoon cold water). Cook for 1 minute and serve. NOTE: Do not try to substitute canned asparagus! SOURCE: Chopsticks Wok and Clever