Chicken with Asparagus Asia Style

For the chicken with asparagus, clean the vegetables, cut into strips, as well as the onion. Skin the chicken, remove the bones, cut into strips, marinade with oil, chili and cornstarch for about 1 hour.

Remove the woody ends from the asparagus, cut into thirds, fry in a pan until they still have some bite, remove from the pan.

Remove chicken from marinade, sear, also remove from pan. Sauté onion, garlic, add leek and bell bell pepper with diced ginger, sauté. Also remove from the pan.

Deglaze roasting materials with white wine and let it boil down. Add marinade, pour in water and soy sauce and boil down to a creamy sauce.

Add meat and vegetables, allow to infuse briefly, season to taste.

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