---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Chicken
       Yield: 6 servings
       2    Chicken thighs
      12 md Asparagus spears
       3 tb Peanut or corn oil
       1 tb Dry sherry
       1 ts Cornstarch
       2 ts Thin soy sauce
       1 pn Sugar
       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
   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.