4/01/2010

Chicken with baby asparagus



It's a really simple dish... the taste is quite ordinary and not outstanding. I would have added red bell peppers if I had them on hand, but I didn't, so the appearance of the dish looks a bit drab. Anyway, it's quite a convenient dish and has veggies and chicken so if you want to save time and effort cooking up another dish, you can try this... with red bell peppers if you can, please. :D

Alicia hasn't had baby asparagus for a long long time so she was quite happy to eat them again last night.. :) She wasn't that keen on the chicken... I guess it's because I didn't marinate them long enough so the chicken bits weren't infused with the overall taste of the dish...


Chicken with baby asparagus

Ingredients:
  • 3 chicken thighs, diced (deboned, visible fats removed)
  • 1 bunch of baby asparagus (diced)
  • 1 clove garlic (minced)
  • 1 small red onion (diced)
  • water
  • cornflour solution (for thickening of gravy)


Marinate chicken (preferably overnight) with:
  • 1T oyster sauce
  • 1-2T Lee Kum Kee chicken marinade
  • ground black pepper
  • 2tsp brown sugar
  • 1tsp cornflour


Seasoning:
  • 1/2T hoisin sauce


Method:
  1. Heat some oil in a wok. Fry the diced onion bits till they become translucent.
  2. Add in the garlic and fry till fragrant.
  3. Add in the baby asparagus, and some water if it's too dry and the onion and garlic are turning brown too quickly.
  4. When the baby asparagus is almost cooked, add the chicken cubes and fry till the chicken is cooked.
  5. Add seasoning.
  6. Thicken gravy with cornflour solution if necessary.
  7. Dish and serve.

For toddler's consumption:
  • Make sure baby asparagus is less than 1cm in length. The most tender part of baby asparagus is near the 'spear' so if possible, offer that to your tot.
  • Cut chicken meat into small pieces.

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