This simple recipe is comfort food to me. In place of chicken, boneless lean spareribs cut into bite-sized pieces could be used and cooked for about 10 minutes.
Ingredients
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[title] => sauce, oyster, rts
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-
2 tablespoons fermented black beans rinsed and drained
-
2 teaspoons cornstarch
-
1 tbsp vegetable oil
-
1 1/2 pounds boneless, chicken thighs cut into 2-inch pieces
-
1 tbsp garlic minced
-
1 tsp ginger minced
-
1 tbsp dark soy sauce
-
2 teaspoons light soy sauce
-
1 tbsp oyster sauce
-
1/2 pound asparagus cut into 2-inch pieces
-
1/4 tsp salt
Recipe Method
1. Finely chop the
black beans and set aside.
2. Combine the cornstarch with 1 tablespoon cold water and set aside.
3. Heat a large wok over high heat. When hot swirl in the oil and add the chicken.
4. Stir fry until chicken skin starts to brown and the chicken is partially cooked.
Add the garlic, ginger and black beans and stir fry for 1 minute. Add the soy sauces with 1/2 cup water.
5. Bring to a boil, cover and reduce heat to low and simmer, stirring occasionally, until chicken is tender, about 5 minutes. Stir in the oyster sauce, asparagus and salt and return to a boil over high heat. Cook for 1 to 2 minutes until asparagus is crisp tender.
6. Add the cornstarch mixture mixing well. Bring to a boil until sauce has thicken, about 30 seconds and serve immediately.
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