Asparagus La Chinoise with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g chicken breast
- 1 teaspoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 500 g asparaus, (if possible white and reen)
- 2 spring onion (s)
- 1 piece (s) ginger, the size a walnut
- 2 cloves garlic)
- 2 tablespoon oil, neutral
- 1 tablespoon sesame oil
- salt and pepper
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 2 tablespoon sherry, very dry, or rice wine
- 2 tablespoon chicken broth or chicken stock
- Coriander greens, or parsley
Print Recipe
Pin Recipe Instructions
- Cut the meat into centimeter cubes, rub with starch, drizzle with soy sauce and sesame oil and let it steep.
- Cut the peeled asparagus diagonally into pieces. Put the heads aside, they will only be put into the wok later because of their shorter cooking time.
- Cut the white of the spring onions into thin rings, the green into rings about 1 cm wide.
- Peel the ginger, cut lengthways into fine slices, then cut them into strips. Also cut the garlic into fine sticks.
- Heat both types of oil mixed in a wok. First stir the meat in it, seasoning with salt, pepper and sugar. Add the asparagus pieces as well as the ginger, garlic and spring onions one after the other and fry for 2-3 minutes over a high heat. Now add the asparagus heads and fry briefly, after 1 minute pour in the soy sauce, sherry or rice wine and broth, bring to the boil and arrange on a plate.
- Sprinkle with coriander or parsley and serve very hot with rice.
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