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    Chinese Chicken with Asparagus

    Recipe Introduction

    I make this often when the asparagus is new on the market.

    List of Ingredients

    • 1/2 pound skinless, boneless chicken breast., cut in 1
    • 1 teaspoon cornstarch
    • 1 teaspoon soy sauce
    • 1 teaspoon dry sherry
    • 1 teaspoon vegetable oil
    • 1/2 pound asparagus, washed and slant cut
    • 1 small onion, quartered
    • 5-6 dried Chinese mushrooms or shiitake
    • 1 large clove garlic
    • 1 tablespoon fermented black beans*
    • 3 tablespoons vegetable oil
    • 2 tablespoons water
    • 1/4 teaspoon sugar**
    • 1/2 teaspoon chile garlic sauce or tabasco to taste
    • 1 tablespoon cornstarch
    • 1/2 cup chicken stock
    • 1 tablespoon soy sauce


    1. Blend soy sauce, sherry, oil and cornstarch in a medium sized bowl. Add chicken and stir to coat. Cover with plastic wrap and refrigerate until ready to cook.

    2. Soak mushrooms in warm water until soft. When softened cut off hard stems and discard; cut mushrooms into strips.

    3. Place asparagus, onions and mushrooms on a plate and set aside.

    4. Mince garlic and black beans together until fine. Set aside.

    5. Blend soy sauce, chile sauce, sugar, cornstarch and chicken stock.

    6. Heat wok or large skillet over high heat. When pan is hot add 2 tablespoons oil and stir in garlic and black bean mixture. Stir once and add chicken. Stir fry about 3 minutes until chicken is opaque. Don't overcook. It will cook more later. Remove from pan.

    7. Add remaining oil to pan. when oil is hot add asparagus, onion and mushrooms. Stir fry for 1 minute. Add water, cover and let cook 2 minutes. Return chicken to pan. Add sauce mixture and cook and stir until thickened.

    Final Comments

    Serves 2.
    Serve with rice.
    *If black beans are unavailable use a teaspoon of black bean garlic sauce or a little extra soy sauce.
    **If you're stock is made with chicken base or cubes, omit sugar




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