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Chicken With Asparagus
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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6 tender pieces asparagus
Chicken stock*
3 tablespoons raw breast of chicken
1 tablespoon peanut oil 1/2 teaspoon ginger sherry 1/4 pint ( U.S. 5/8 cup ) chicken stock 1/2 teaspoon soy sauce
Pinch each salt, sugar and Ve-Tsin (Monosodium glutamate )
1 teaspoon cornflour
1 tablespoon water
* if chicken stock is not available use a chicken bouillon cube and water.
Method :
Use only the tender parts of the asparagus spears. Cut each diagonallyinto 1-inch lengths. Place in a pan with enough chicken stock to cover; put on the lid and boil for 7-8 minutes. Cut the chicken breast into thin strips. Heat the oil till very hot. Add the chicken and fry for 2-3 minutes, tossing and shaking the pieces to cook them on all sides. Add the sherry, stock, soy sauce and seasonings and bring to the boil. Stir in the cornflour, blended with the water, and cook for 11/2 minutes. Turn the well drained asparagus into a heated dish and pour chicken and sauce over them.
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