Shanghai Style Chicken
|Onion||1 Medium, peeled and chopped|
|Carrot||1 , peeled and chopped|
|Stalk celery||1 , chopped|
|Parsley stalk||6 (Fresh Ones)|
|Fresh ginger slices||1|
|White peppercorns||1 Teaspoon|
|Cold water||1 1⁄2 Liter (6 Cups)|
|Chicken||3 Pound (1.5 Kilogram)|
|Green asparagus||1 Pound (Fresh Ones, 450 Grams)|
|Toasted sesame seeds||45 Milliliter (3 Tablespoon, To Sprinkle)|
|Vegetable oil||45 Milliliter (3 Tablespoon)|
|Onion||1 , peeled and thinly sliced|
|Chopped garlic||1⁄2 Teaspoon|
|Red chili peppers||2 , seeded and chopped|
|Oyster sauce||15 Milliliter (1 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Chicken stock||250 Milliliter (1 Cup)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
1 Cook chicken by placing onion, carrot, celery, seasonings and water into a large saucepan. Bring to a boil, add chicken and simmer until tender. Remove chicken meat from carcass in strips. Set aside.
2 Snap off tough ends of asparagus stalks. Scrape stems lightly with a peeler or small sharp knife. Wash well.
3 Tie asparagus in several bunches. Cook in boiling salted water 6-8 minutes. Refresh in cold water.
4 To Make Sauce: Heat oil in a saucepan. Saute onion and garlic 2-3 minutes and add chili peppers. Blend oyster sauce, soy sauce, stock, salt, pepper and cornstarch together. Add to onion mixture and stir until boiling.
5 Arrange cooked asparagus on a serving platter. Top with chicken strips. Spoon sauce over chicken and sprinkle with sesame seeds. Serve hot.