Instructions: 1. Soak fermented black beans.

2. Skin and bone chicken; then dice. Cut asparagus stalks diagonally in 1/2-inch sections and discard tough white ends.

3. Mince garlic and mash with soaked black beans; then stir in soy sauce.

4. Blend cornstarch and cold water to a paste.

5. Heat oil. Add salt, then chicken and stir-fry until it loses its pinkness. Remove from pan.

6. Heat remaining oil. Add black bean mixture and stir-fry a few times.

Then add asparagus and stir-fry 1 minute more.

7. Stir in stock and sugar and heat quickly. Return chicken and cook, covered, 2 minutes over medium heat.

8. Stir in cornstarch paste to thicken. Serve at once.

NOTE: If the asparagus is not tender, slice as above and parboil. (Do not parboil tips.)

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