Chicken & Asparagus Stir Fry (雞肉蘆筍炒)

English

Ingredients

For the chicken marinade

  • 12 ounces chicken breast(thinly sliced)
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon oil (any neutral oil, such as vegetable or canola oil)
  • 1 teaspoon oyster sauce

For the rest of the dish

  • 1/2 cup water(or low sodium chicken stock)
  • 2 teaspoon cornstarch
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame oil
  • 2 tablespoons oil (any neutral oil, such as vegetable or canola oil)
  • 1 clove garlic (minced)
  • 1 pound asparagus (end trimmed and sliced on a sharp angle into 2-inch pieces)
  • 1 tablespoon Shaoxing wine

Instructions

  1. In a medium bowl, combine the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the liquid has been absorbed by the chicken. Set aside to marinate for 15-30 minutes.
  2. Meanwhile, combine the water (or chicken stock), cornstarch, white pepper, sugar, light soy sauce, oyster sauce, and sesame oil.
  3. Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of oil to coat. Spread the chicken evenly in one layer, and allow it to sear undisturbed for 30 seconds. Stir-fry for another 30 seconds, or until about 75% cooked. Remove from the wok and set aside.
  4. Add another tablespoon of oil to the wok, along with the minced garlic. Cook for 15 seconds, and add the asparagus. Stir-fry for 1 minute. Add the Shaoxing wine and stir-fry for another 30 seconds.
  5. Meanwhile, mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer.
  6. Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be thick enough to coat a spoon, and the asparagus should be crisp-tender.
  7. Taste for seasoning and add additional salt to taste if needed. Serve over rice.

中文

食材

雞肉醃料

  • 雞胸肉：約340克（切成薄片）
  • 水：15毫升
  • 太白粉（或玉米澱粉）：5毫升
  • 油（如植物油或菜籽油等中性油）：5毫升
  • 蠔油：5毫升

其餘菜餚

  • 水（或低鈉雞湯）：120毫升
  • 太白粉：10毫升
  • 白胡椒粉：1/4茶匙
  • 糖：1/4茶匙
  • 生抽：15毫升
  • 蠔油：15毫升
  • 麻油：1/4茶匙
  • 油（如植物油或菜籽油等中性油）：30毫升
  • 大蒜：1瓣（切碎）
  • 蘆筍：約450克（去尾切成斜角2英寸長的段）
  • 紹興酒：15毫升

製作步驟

  1. 在一個中型碗中，混合雞肉、水、太白粉、油和蠔油。攪拌至雞肉吸收液體。放置一邊醃15至30分鐘。
  2. 同時，將水（或雞湯）、太白粉、白胡椒粉、糖、生抽、蠔油和麻油混合在一起。
  3. 把炒鍋加熱至剛開始冒煙，加入15毫升油使之均勻覆蓋。將雞肉平鋪成一層，不要動它，讓它煎30秒。再翻炒30秒，或直到雞肉煮熟約75%。從炒鍋取出，放置一邊。
  4. 再加15毫升油到炒鍋，加入切碎的大蒜。煮15秒，然後加入蘆筍。翻炒1分鐘。加入紹興酒，再翻炒30秒。
  5. 同時，攪拌醬汁混合物以確保太白粉完全混合。將其加入炒鍋，煮至沸騰。
  6. 把雞肉再次加入炒鍋，翻炒30秒。醬汁應該足夠濃厚以覆蓋湯匙，蘆筍應該是脆嫩的。
  7. 品嚐調味，如有需要可加入額外的鹽。搭配米飯食用。

Source: thewoksoflife.com