TORINIKU TO ASUPARAGASU NO ITAMEMONO

Stir fried Asparagus and chicken

It's really tasty using plenty of asparagus.

Photos: 1996/05/01 , Made on: 1997/07/13

Reference books: none

To cook

1	Ingredients (Serves: 4) 2 pieces dark meat from the thigh 2 bunches of asparagus (200 g) 1 Negi (Japanese leek) 1 piece of garlic (optional) (5-10 g) 1 piece of ginger (10 g) Some sesame oil Appx.1 tablespoon soy-sauce and Sake 1-2 tablespoons oyster-sauce 1-2 tablespoons MIZUDOKI KATAKURIKO (Potato starch and water 1:1 dissolved in the water.)
2	Preparation (First of all, Chicken!)
	Remove the skin. Cut the chicken into small bite size pieces.	Put them in a bowl and add salt, pepper, soy-sauce, Sake, grind ginger and MIZUDOKI KATAKURIKO. Mix and let stand for about 20 minutes.

3	Preparation of the vegetables
	Heat a Vitacraft (an unique kind of a pan, like an anhydrous pan), cook the chicken 1 minute then remove from heat and let stand in pan 1 minute longer.	Slice the Negi (Japanese leek) diagonally. It's fine preparing it like this picture. We usually cook 1 and a half times this amount.

	I think it is best to prepare asparagus according to [SHIN KATEI RYOURI] in KURASINO SEKKEI p.98 (1986) No.170 by YOSHIO MARUMOTO.
4	Preparation chicken to fry
	Fry the seasoned chicken on medium heat.	It is difficult to tell when chicken is done so I suggest that you cut one piece of chicken to check doneness. If it's fine then drain well.

5	The finishing is to fly everything.
	Fry the asparagus and the Negi in a frying pan (preferably a Chinese wok). At this time chopped ginger and garlic were omitted.	Look at this special skill!

	Add the chicken and continue to fly.	Add soy-sauce, Sake and oyster-sauce and fry lightly, then add a little MIZUDOKI KATAKURIKO to thicken a little.

Contents copyright 1996-1997 Mitsuo Sugawara
Translater: PB