Directions
- 1Finely mince five cloves of garlic.
- 2Cut half an onion into large strips.
- 3Cut asparagus into three-inch sections diagonally.
- 4Cut chicken breast into slices and marinate it with soy sauce, oyster sauce, dark soy sauce, white pepper powder, sugar, baking soda, cornstarch, water, and oil.
- 5Add oil to a pan on medium-high heat and stir-fry the onion for about one minute. Season it with a little bit of salt.
- 6Remove the onion from the pan.
- 7Add a little more oil to the pan and stir-fry asparagus for two to three minutes. Season it with salt and sugar, then add rice wine.
- 8Remove the asparagus from the pan.
- 9Add oil to the pan and pan-fry the chicken until the bottom is golden. Add minced garlic and stir-fry until the chicken is about 80% done.
- 10Add rice wine, soy sauce, and dark soy sauce. Keep stir-frying until the color looks even.
- 11Add water or unsalted chicken broth to the pan and let it boil until the sauce thickens slightly.
- 12Add the onion and asparagus back to the pan and season with crushed black pepper.
- 13Give it a few more quick tosses to mix everything together.
Ingredients
- 4 oz onion
- 1 16 tsp salt
- 1 8 tsp salt
- 1 16 tsp sugar
- 9.5 oz asparagus
- 1 tsp rice wine
- 8.9 oz chicken
- 1.5 tsp soy sauce
- 1.5 tsp oyster sauce
- 0.25 tsp dark soy sauce
- 0.125 tsp white pepper powder
- 0.25 tsp sugar
- 0.25 tsp baking soda
- 5 tsp cornstarch
- 2 tsp water
- 1 tbsp oil
- 5 cloves garlic
- 1 tsp rice wine
- 1.5 tsp soy sauce
- 0.5 tsp dark soy sauce
- 0.5 cup water/unsalted chicken broth
- 1 8 tsp black pepper
Equipment
knifecutting boardbowlpan
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