Title: Chicken with Asparagus (Lee Sun Gai Kau)
Categories: Chinese, Chicken
Yield: 4 Servings

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

---------------------------------SEASONING---------------------------------
1 ts Salt
1 ts Sugar
1 ts Thin soy sauce
1 Green onion, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini