Ingredients (serves 4):
450 g chicken breast, to be cut into bite-size pieces
1 tbsp cornstarch
2 tbsp cooking wine or sherry (or light soy sauce)
4 pips garlic, to be peeled and finely minced
5 cm fresh ginger, to be peeled and finely cut into strips
4 tbsp of soya bean paste with chillies (see photo below), to be lightly smashed
250 g green asparagus, to be peeled (about 1,5 cm from cut ends) and cut into 6 cm pieces
1 red bell pepper, to be deseeded and cut into bite-size pieces
1 small onion, to be peeled and cut into wedges
Sauce Ingredients:
8 tbsp water
1 tbsp cornflour
a few dashes of ground white pepper
4 tbsp light soy sauce
1/2 tsp sesame oil
2 tbsp sugar
cooking oil
Method:
An excellent tip from my mum's friend who was a good cook and owned a Hainanese Chicken Rice stall on how to tenderize chicken meat: Before marinating them, add 2 tsp bicarbonate of soda (Natron) to the chicken, mix well and leave aside for about 15 minutes. Then, wash chicken cubes in a colander under running water until there is no trace of baking soda. Wipe chicken cubes dry with kitchen paper before marinating them with cornflour and sherry or cooking wine. Leave aside for about 20 minutes.
Mix all sauce ingredients in a bowl and leave aside. Heat 3 tbsp of cooking in a wok over high heat. Add chicken pieces and stir-fry until chicken pieces are opaque in colour or half-cooked. Remove to a bowl and leave aside.
Heat 2 tbsp of cooking in a wok over high heat. Add ginger strips and minced garlic. Stir-fry until light brown in colour. Add in soya bean paste and stir well. Then, add asparagus, red bell pepper and onion wedges. Stir-fry until asparagus are almost cooked.
Return chicken pieces to wok and stir well. Then, add sauce ingredients and mix well. Cook until chicken is done and season with salt to taste.
Serve hot with rice!
Bon Appetit!
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