This Chinese Broth leans on black bean and garlic to do the heavy lifting. We smoke the Chicken Breast for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the black bean and garlic elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the shaoxing wine and the rest of the black bean and garlic flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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