2    Chicken thighs
12 md Asparagus spears
3 tb Peanut or corn oil
MARINADE:
1 tb Dry sherry
1 ts Cornstarch
2 ts Thin soy sauce
1 pn Sugar
SAUCE:
2 ts Fermented black beans
3    Cloves garlic, minced
1/2 ts Brown sugar
2 ts Black soy sauce
3/4 c  Chicken stock
Cornstarch paste as
-thickener

Marinating: With sharp paring knife, scrape chicken meat from thigh; slice
into thin strips across the grain. (Breast meat is not preferred for this
dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and
sugar in bowl; massage liquid into meat with your fingers. Marinate for 15
to 30 minutes. Preparation: Wash asparagus; peel tough white outer skin off
ends; slice on diagonal in 2 1/2″ sections. Rinse fermented black beans. In
bowl, combine and mash black beans and garlic, brown sugar, black soy sauce
and chicken stock; stir; reserve for 15 minutes. Stir-Frying: Add 2/3 of
oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3
minutes on high heat – or until chicken begins to shrink and firm up.
Remove chicken to holding bowl. Reheat wok to high, add remaining oil. When
oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix
with sauce. Stir sauce with asparagus. When sauce boils, add cooked
chicken; toss to combine. Dribble in a little cornstarch paste if needed;
cornstarch in chicken marinade might be enough. Toss ingredients until very
little liquid remains and is reduced to glaze. Dish is ready when asparagus
brightens. If you still have too much liquid, remove ingredients, continue
to reduce sauce, then return ingredients to coat them with sauce. Serve in
individual portions.