Twice-cooked Chicken Drumettes With Mushroom And Asparagus In Korean Sauce
This is my take on a common menu item in many Chinese restaurants — the twice-cooked pork. But I’m using chicken drumettes. For the twice-cooked pork, the meat is first simmered in spices, refrigerated, then cooked again through stir-frying along with other ingredients.
My two-step process for this recipe is first to bake the chicken drumettes, refrigerating them afterwards and later simmering them in some vegies and Korean stir-fry sauce. Of course, you can use your choice of sauce, but I always like to experiment with sauce packages I encounter at supermarkets, and the Korean sauce seemed to be a perfect blend for this dish.
1 lb chicken drumettes
2 cups asparagus tips and stems, cut into two-inch pieces
2 cups sliced white mushroom
One thumb fresh ginger, peeled and thinly sliced
Salt and pepper to taste
2 tbsps Olive oil
1 package, Korean stir-fry sauce
Season drumettes with salt and pepper to taste and bake in oven at 375 degrees until done — about 3o minutes. Remove from heat and refrigerate. When ready to cook, heat Olive oil on a large wok over medium-high heat. Add ginger, stirring for about a minute. Add mushrooms and cook until they become tender. Add baked chicken and stir-fry for two minutes. Add Korean sauce. Mix well, making sure to coat all chicken pieces. Add asparagus slices and reduce heat. Simmer for five minutes, constantly stirring the mixture to prevent the sauce from hardening and drying up. Add salt and pepper to taste. Remove from heat and serve warm.