Tuesday, December 1, 2015
I took some chicken breast and cut it up, marinating it in a mixture of vermouth and corn starch. I prepared a sauce of more corn starch, tamari, sesame oil, garlic chili sauce. I cooked the asparagus spears to perfection, with a little ginger and onions, then removed them from the wok. I cooked the chicken until it was almost done, added the sauce and put the asparagus back in, mixing it all together. The trick is not to overcook the asparagus and not to undercook the chicken. Asparagus in this dish should be limp yet still crunchy, never soggy. The chicken should be cooked through but no more, so that it remains tender.