Heirloom Meals: Savoring Yesterday's Traditions Today

Asparagus Chicken with Black Bean Sauce


2 cups boned raw chicken,
1 Tbsp cornstarch
1 Tbsp soy sauce
1 Tbsp Chinese salted black beans (see red box)
2 Tbsp oil
salt to taste
4 cups fresh asparagus spears

Gravy ingredients, mix together:

1 Tbsp cornstarch
1 Tbsp soy sauce
1 tsp sugar
1/2 cup plus 2 T chicken broth


Wash through a strainer and mince like paste with 2 large cloves of garlic.
Cut up the chicken into cut up into pieces the size of your thumb, remove skin.
Mix chicken with the cornstarch, soy sauce, black beans, and oil.
Saute and salt asparagus in fry pan with 2 Tbsp oil over high heat for 1 minute.
Cover and steam another 1/2 minute, adding 1 Tbsp water to prevent scorching; remove from pan.
Sear chicken with 2 Tbsp oil over high heat until done - about 5 minutes
Add mixed gravy ingredients and stir until thickened, scraping bottom of pan.
Return asparagus to pan; toss lightly together.


Subsitute beef for chicken; cauliflower or zucchini for asparagus.

Categories: Heirloom Recipes

Tags: asparagus, chicken, Heirloom Meals Radio