1 carrot, peeled and chopped
1 stalk celery, chopped
6 fresh parsley stalks
1 slice fresh ginger
1 tsp. white peppercorns
2 bay leaves
6 cups cold water
3 lb. chicken
1 lb. fresh green asparagus
3 tbsp toasted sesame seeds, to sprinkle
SAUCE
3 tbsp. vegetable oil
1 onion, peeled and thinly sliced
1/2 tsp. chopped garlic
2 red chili pepper, seeded and chopped
1 tbsp. oyster sauce
1 tbsp. soy sauce
1 cup chicken stock
salt and pepper
1 tbsp. cornstarch
Cook chicken by placing onion, carrots, celery,
seasoning and water into a large saucepan.
Bring to a boil, add chicken and simmer until
tender.
Remove chicken meat from carcass in strips.
Set aside.
Snap off tough ends of asparagus stalks.
Scrape stems lightly with a peeler or small sharp
knife.
Wash well.
Tie asparagus in several bunches.
Cook in boiling salted water 6-8 minutes.
Refresh in cold water.
TO MAKE SAUCE
Heat oil a saucepan.
Saute onion and garlic 2-3 minutes and chili
peppers.
Blend oyster sauce, soy sauce, stock, salt
pepper and cornstarch together.
Add to onion mixture and stir until boiling.
Arrange cooked asparagus on a serving platter.
Top with chicken strips.
Spoon sauce over chicken and sprinkle with
sesame seeds. Serve hot.
QUICK VARIATION
Use canned asparagus spears.
Cook chicken in a microwave on high (100%)
for 27 minutes.
Prepare sauce while chicken is cooking.
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