I constantly choose to cook with bird thigh fillets in preference to the breast whilst stir-frying because their skinny layer of fats promotes tenderness and moisture. The addition of asparagus spears adds texture, coloration and a vegetable component to the dish.
Ingredients
- 800g chicken thigh fillets, cut into 2cm slices
- 1½ bunches of green asparagus (about 375g)
- ¼ cup peanut oil
- 3 spring onions, trimmed and cut into 10cm lengths
- 6cm knob ginger, finely sliced
- 2 tbsp shao hsing wine or dry sherry
- 2 tbsp water
- 1 tbsp light soy sauce or tamari
- 2 tsp brown sugar
- ¼ tsp sesame oil
- ¼ cup finely sliced spring onions
- Marinade
- 2 tbsp shao hsing wine or dry sherry
- 2 tbsp cornflour
- 1 tbsp cold water
- 1 tsp salt flakes
Instruction
- Combine marinade elements in a large bowl, upload the fowl and toss to coat. cover, and leave to marinate inside the fridge for 30 minutes.
- Wash asparagus and trim woody ends. Peel decrease elements of the stems, if vital, and finely slice on the diagonal. Set aside.
- Warmth 2 tablespoons of the oil in a wok until the surface appears to shimmer slightly. upload 1/2 the marinated bird and stir-fry for 1 minute. take away from the wok with a slotted spoon and set aside. upload the last bird and stir-fry for 1 minute, remove from the wok and set apart.
- Add the last oil to the recent wok, stir in asparagus, spring onions and ginger and stir-fry for 1 minute. go back chicken to the wok, add wine or sherry and stir-fry for 30 seconds. lastly, upload water, soy sauce or tamari, sugar and sesame oil and stir-fry for a similarly minute or till chicken is barely browned and just cooked thru.
- five. set up bird on a platter and top with finely sliced spring onions.
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