Shanghai-Style Chicken Recipe

Ingredients:

1
1
1 stalk
6
1 slice
1 tsp/ 5 ml
2
6 cups/ 1.5 L
3 lb/ 1.5 kg
1 lb/ 450 g
3 tbsp/ 45 ml

Sauce:
3 tbsp/ 45 ml
1
1/2 tsp/ 2.5 ml
2
1 tbsp/ 15 ml
1 tbsp/ 15 ml
1 cup/ 250 ml

1 tbsp/ 15 ml

medium onion, peeled and chopped
carrot, peeled and chopped
celery, chopped
fresh parsley stalks
fresh ginger
white peppercorns
bay leaves
cold water
chicken
fresh green asparagus
toasted sesame seeds, to sprinkle


vegetable oil
onion, peeled and thinly sliced
chopped garlic
red chili peppers, seeded and chopped
oyster sauce
soy sauce
chicken stock
salt and pepper
cornstarch

Method:

1. In a large saucepan, put in onion, carrot, celery, seasonings and water into a large saucepan. Bring to a boil, add chicken and simmer until tender. Remove chicken meat from carcass in strips. Set aside.

2. Snap off tough ends of asparagus stalks. Scrape stems lightly with a peeler or small sharp knife. Wash well.

3. Tie asparagus in several bunches. Cook in boiling salted water 6-8 minutes. Refresh in cold water..

4. To make Sauce: Heat oil in a saucepan. Sauté onion and garlic 2-3 minutes and add chili pepper and cornstarch together. Add to onion mixture and stir until boiling.

5. Arrange cooked asparagus on a serving platter. Top with chicken strips. Spoon sauce over chicken and sprinkle with sesame seeds. Serve hot.

Serve 6-8

 

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