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Sea Asparagus with Chicken


Sea Asparagus with Chicken
1 Tablespoon vegetable oil
1 clove garlic, peeled and minced
1 slice peeled fresh ginger, minced
1/2 pound boneless chicken thighs, cut into two-inch pieces
2 Tablespoons Chinese rice wine
1/4 cup cold chicken broth mixed with two tablespoons of cornstarch
pound sea asparagus, blanched half minute in boiling water
1/4 teaspoon dry mustard mixed with one teaspoon cold water
1 cup cilantro leaves, minced
1. Heat wok or pan, add oil and then the garlic and ginger pieces and stir-fry for half minute before adding the chicken pieces. Brown, stirring them for a minute then add rice wine and stir for one minute.
2. Cover the wok and cook for two minutes, add sea asparagus and recover and cook for two more minutes.
3. Add chicken broth mixture and the mustard mixture and stir-fry one minute. Stir in the cilantro, then serve.

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