Preparation:
Cut the breasts into 12 pieces.
In a glass pie pan, thoroughly mix the egg white, cornstarch, sherry, soy sauce, onion and garlic. Marinate the chicken pieces for 30 minutes. or no more than 1 hour.
In a large frying pan or wok, heat oil over moderately high heat. Stir fry the marinated chicken for several minutes, until just done. Do not overcook. Remove from pan and set aside. Reheat the pan over high heat and add the water. Quickly stir up the browned bits from the bottom of the pan, then add the asparagus, water chestnuts and black bean sauce.
Cover the pan and cook over medium heat for 2-5 minutes until the asparagus is bright green but still crunchy. Add the chicken. Stir over med-high heat until the mixture is heated through. Season to taste and serve over rice.
Source-The Main Corpse by Diane Mott Davidson |
