Serving
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Chicken with Asparagus, Bamboo & 'Shrooms
Thailand
Serves
Effort:
Sched:
DoAhead:  
2 main  
**
3/4 hr  
Part
Bright, cheerful and fresh - Chinese style vegetables with a Thai finish (no cornstarch). Chinese style Thai dishes don't have any chilis so I always have a bowl of Thai Chili Vinegar Sauce as a table condiment. Serve with plenty of Jasmine rice.



12
3
5
3
1/3
4
4
4
1
1
1/4
1-1/2
-----
1
oz
oz
oz
cl
in
oz
oz

T
T
c
T
----
Chicken meat
Mushrooms (1)
Asparagus
Garlic
Ginger
Carrots
Bamboo Shoots
Scallions
Soy Sauce
Fish Sauce (2)  
Stock
Oil
--- Garnish
Red Chili (3)
Scallion tops
Prep   -   (25 min)
  1. Cut CHICKEN into bite-size slices about 1/4 inch thick.
  2. Cut MUSHROOMS into slices about 1/8 inch thick. If using fresh Shiitakes, soak them in water for 20 minutes, drain and wring out lightly.
  3. Cut tough ends from ASPARAGUS, then line up the tips and cut into three sections. Keep the three sections separate.
  4. Crush GARLIC and chop fine. Slice GINGER thin crosswise and chop fine. Mix.
  5. Cut CARROTS into sticks about 1/8 inch thick by 1-1/2 inches long. Slice BAMBOO SHOOTS into narrow strips similar to the carrot sticks. Mix both with mushrooms.
  6. Cut SCALLIONS into 1 inch lengths up to the green part.
  7. Cut green Scallion tops thin on a steep diagonal for garnish. Core CHILIS and cut into shreds. Mix.
  8. Mix Soy Sauce, Fish Sauce and Stock.
Run   -   (20 min)
  1. In a sauce pan bring Water to a boil, put in the thick ends of the Asparagus and cook 1-1/2 minutes, then put in the middle section and cook for another minute. Finally put in the tips and cook for 4 minutes more. Take off the heat and add enough cold water to stop the cooking but hold the asparagus warm.
  2. Heat OIL in a wok or large sauté pan and fry Garlic Mix until garlic shows a trace of color, then stir in Chicken and fry stirring until chicken is opaque.
  3. Stir in Mushroom mix and fry stirring until well distributed, then stir in Sauce Mix. Bring to a boil and simmer covered until carrots are cooked through but still firm, about 7 minutes. Stir in the Scallions (white part) when nearly done.
  4. Drain Asparagus and stir in to distribute evenly.
  5. Garnish with Scallion / Chili mix and serve with steamed Jasmine rice.
NOTES:
  1. Mushrooms:   This weight presumes fresh Shiitakes, but the small King Trumpet mushrooms now grown in California would work well too. Dried Shiitakes (Chinese black / forest mushrooms) can be used if you don't have fresh. Use 8 of them and soak in warm water 1/2 hour before you stem and slice. For details see our Fungus / Mushroom page.
  2. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. For details see our Fish Sauce - Introduction page.
  3. Chilis:   Around here we all use Fresnos, but Holland reds and simmilar would be fine. For details see our Chili page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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