Asparagus à la chinoise with chicken breast

Ingredients for 4 servings:

• 250 g chicken breast
• 1 tsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 500 g asparagus (white and green if possible)
• 2 spring onions
• 1 piece(s) ginger, walnut-sized
• 2 garlic cloves
• 2 tbsp oil, neutral
• 1 tbsp sesame oil
• salt and pepper
• 1 tsp sugar
• 1 tbsp soy sauce
• 2 tbsp sherry, very dry, or rice wine
• 2 tbsp chicken broth or chicken stock
• Coriander leaves or parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with ginger and soy sauce, delicious and spicy

Cut the meat into centimeter-sized cubes, rub with starch, drizzle with soy sauce and sesame oil, and let it simmer. Cut the peeled asparagus diagonally into pieces. Set the heads aside; they will go into the wok later because of their shorter cooking time. Finely slice the white parts of the spring onions and the green parts into approximately 1 cm wide rings. Peel the ginger and slice it lengthwise into thin slices, then cut these into strips. Also finely chop the garlic. Heat both types of oil together in a wok. First, stir-fry the meat, seasoning with salt, pepper, and sugar. Add the asparagus pieces, ginger, garlic, and spring onions one after the other and fry for 2-3 minutes over high heat. Now add the asparagus heads and fry briefly. After 1 minute, add the soy sauce, sherry or rice wine, and stock, bring to a boil, and arrange on a platter. Sprinkle with coriander or parsley and serve very hot with rice.