Grace Young'S Velvet Chicken With Asparagus

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   1. In a 2-quart saucepan, bring one quart of water to a boil over high heat. Add the asparagus and cook, stirring until the asparagus is bright green and the water has almost returned to a boil, about 1 minute. Use a skimmer or slotted spoon to transfer the asparagus from the water to a bowl, reserving the pot of boiling water.

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   2. In a medium bowl, combine the egg white, 1 tablespoon of the cornstarch, 2 teaspoons of the rice wine and 3/4 teaspoon of the salt. Stir until smooth. Stir in the chicken and 1 tablespoon of the oil. Keep the chicken in this mixture, refrigerated, for 30 minutes.

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   3. In a small bowl, combine the broth and the white pepper with the remaining tablespoon of rice wine and the remaining 1/4 teaspoon of cornstarch.

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   4. Bring the pot of water back to a boil and add 1 tablespoon of the oil. Reduce the heat to low and add the chicken to the simmering water, stirring to prevent the pieces of chicken from clumping together. Cook until the chicken is opaque, but not cooked through, about 1 minute. Drain the chicken in a colander.

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   5. Heat a 14-inch, flat-bottomed wok or a 12-inch skillet over high heat until a bead of water evaporates in one or two seconds. Swirl the remaining tablespoon of oil into the wok and stir fry the ginger and garlic, just until fragrant, about 10 seconds. Add the asparagus and the remaining 1/4 teaspoon salt and saute for about 30 seconds. Add the chicken. Re-stir the broth mixture and pour it over the chicken. Stir fry, until the chicken is cooked through and the sauce is slightly thickened, about 1 minute. Serve immediately with rice or other Chinese dishes.

* Per serving · 4 servings · Values may vary.