Dish of Chicken with Asparagus, Bamboo & 'Shrooms
(click to enlarge)

Chicken, Asparagus, Bamboo, 'Shrooms


Thailand

Seres:
Effort:
Sched:
DoAhead:  
2 main
**
45 min
Yes
Bright, cheerful and fresh - Chinese style vegetables with a Thai finish (no cornstarch). I serve "Thai Chinese" with a side of Chili Vinegar Sauce to make it more Thai.

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 warm 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 narrow 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 SCALLION Whites into 1 inch lengths. Cut Greens thin on a steep diagonal for garnish.
  7. Core CHILIS and remove membranes. Cut into shreds and mix with Scallion Greens.
  8. Mix Soy Sauce, Fish Sauce and Stock.
Run   -   (20 min)
  1. In a sauce pan bring lightly salted Water to a boil. Stir in thick ends of the Asparagus and cook 1-1/2 minutes, then stir in the middle section and cook for another minute. Finally stir in the tips and cook for 4 minutes more. Take off the heat and add enough cold water to stop cooking, but hold the asparagus warm.
  2. In a wok or spacious sauté pan heat Oil. Fry Garlic mix until garlic shows a trace of color, then stir in Chicken and fry stirring until chicken has completely lost it's raw color.
  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 crisp tender, 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 at least 30 minutes 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. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  3. Chilis:

      Around here we all use Red Fresnos, but Holland Reds and simmilar would be fine. For details see our Thai Chilis 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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