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.
    aspara1.jpg aspara2.jpg
    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.
    aspara3.jpg aspara4.jpg
    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!
    aspara6.jpg aspara7.jpg
    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.
    aspara8.jpg aspara9.jpg

    Contents copyright 1996-1997 Mitsuo Sugawara
    Translater: PB