Chicken and asparagus stir-fry #neilperry.

An easy ginger chicken stir fry adulterated from Neil Perry.
He says “ I always prefer to cook with chicken thigh fillets rather than the breast when stir-frying because their thin layer of fat promotes tenderness and moisture. The addition of asparagus spears adds texture, colour and a vegetable component to the dish.”

You need for 4 fashionista or 35 models:
800g chicken thigh fillets, cut into 2cm slices
1½ bunches of green asparagus (about 375g)
¼ cup peanut oil
3 spring onions, trimmed and cut into 10cm lengths
6cm knob ginger, finely sliced
2 tbsp shao hsing wine or dry sherry
2 tbsp water
1 tbsp light soy sauce or tamari
2 tsp brown sugar
¼ tsp sesame oil
¼ cup finely sliced spring onions
Marinade
2 tbsp shao hsing wine or dry sherry
2 tbsp cornflour
1 tbsp cold water
1 tsp salt flakes

• Combine marinade ingredients in a large bowl, add the chicken and toss to coat.
• Cover, and leave to marinate in the refrigerator for 30 minutes.
• Wash asparagus and trim woody ends. Peel lower parts of the stems, if necessary, and finely slice on the diagonal. Set aside.
• Heat 2 tablespoons of the oil in a wok until the surface seems to shimmer slightly.
• Add half the marinated chicken and stir-fry for 1 minute.
• Remove from the wok with a slotted spoon and set aside.
• Add the remaining chicken and stir-fry for 1 minute, remove from the wok and set aside.
• Add the remaining oil to the hot wok, stir in asparagus, spring onions and ginger and stir-fry for 1 minute.
• Return chicken to the wok, add wine or sherry and stir-fry for 30 seconds.
• Lastly, add water, soy sauce or tamari, sugar and sesame oil and stir-fry for a further minute or until chicken is slightly browned and just cooked through.
• Arrange chicken on a platter and top with finely sliced spring onions.
• Serve with rice and a good wine.