Asparagus and Chicken in Black Bean Sauce

Rating: 5.0/5. From 2 votes.
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3.00 cup
Chicken stock
1.00 tsp
Brown sugar
3.00 small
Garlic
2.00 tsp
Fermented black beans
1.00 pinch
sugar
1.00 tsp
Cornstarch
1.00 tbsp
Dry sherry
3.00 tbsp
Peanut or corn oil
12.00 medium
asparagus
2.00 nos
Chicken thighs
2.00 tsp
Black soy sauce
Asparagus and Chicken in Black Bean Sauce

Some Chinese sauces are among the top culinary delights on the planet, and so is black bean sauce. I have always been partial to asparagus myself, and am a big fan of this succulent vegetable. I usually simply stir-fry it in garlic and ginger paste, or chopped garlic; though this Asparagus and Chicken in Black Bean Sauce is a firm favorite! Here is how you go about it:

Serving Size: 6

Ingredients:
2 Chicken thighs
12 medium Asparagus spears
3 tablespoons Peanut or corn oil

—–MARINADE—–
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoons Thin soy sauce
1 pinch Sugar

—–SAUCE—–
2 teaspoons Fermented black beans
3 Cloves garlic — minced
1/2 teaspoon Brown sugar
2 teaspoons Black soy sauce
3/4 cup Chicken stock
Cornstarch Paste

Marinating: With a sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.

Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2″ sections. Rinse fermented black beans. In a bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.

Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken.Stir-fry for about 3 minutes on high heat – or until chicken begins to shrink and firm up. Remove chicken to holding the bowl.

Reheat wok to high, add remaining oil. When the oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine.
Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. The dish is ready when asparagus brightens.
If you still have too much liquid, remove ingredients, continue to reduce the sauce, then return ingredients to coat them with sauce. Serve in individual portions.

Rating: 5.0/5. From 2 votes.
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