Chinese Chicken With Asparaguschicken, chinese, low-fat ----THIS IS A DELIGHTFUL RECIPE---- ----SEASON; FOR DIETERS, IT'S LO--- 1 whole chicken breast,skinned 1 and boned 1 lb asparagus 8 water chestnuts 1/4 cup bamboo shoots 6 chinese mushrooms 2 centiliter garlic 2 tablespoon black beans 1/2 cup chicken broth 2 teaspoon corn starch 1/4 teaspoon sugar 1 dash pepper 1 tablespoon peanut oil 1 tablespoon chinese rice wine 1 teaspoon salt 1. Remove chicken filet from each breast half, cut remainder of breast into three long strips, then slice each piece in strips 1/2" wide. 2. Soak chinese mushrooms in hot water for twenty minutes, then remove stems and slice caps in thin strips. Slice stems of asparagus in one inch pieces, leaving tips intact. Thinly slice water chestnuts. Set all vegetables aside with bamboo shoots. 3. Mince garlic. Wash black beans, finally chop them, and combine with garlic. 4. Mix corn starch with 2 tsp. water, sugar, pepper. Cooking 1. Heat wok on high. Add peanut oil, stir in 1/2 tsp. salt, garlic oil and black bean mixture and cook thirty seconds. 2. When beans are pungent, add vegetable mixture. Stir fry for one minute, add broth, cover, and cook for three minutes. Remove vegetables from wok, leaving about 2 TB liquid in wok. 3. Add remaining salt and chicken to wok. Stir fry. Add rice wine and continue to cook until chicken is white. 4. Return vegetables to wok and cook, tossing, until mixture is hot. Add corn starch mixture and cook until mixture thickens. Serve with hot rice. Uploaded to CIS by: Jim Lewis |
