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Chinese Recipe - Abalone or Scallop with Asparagus

This is a Northern Chinese recipe

Ingredients:

• 15 oz. can abalone, drained, or 1 lb frozen scallops, thawed
• 15 oz. can asparagus spears, drained
• 1 tsp salt
• 3 tsps cornstarch
• ¼ cup rendered chicken fat or oil (see note)
• 1 tbsp dry sherry
• ½ tsp sugar
• 1 ¼ cups clear broth
• 3 tbsp water

Directions:

1. Slice the abalone thinly; if using scallops, cut into chunks. Set aside one third of the asparagus spears for garnish: cut the rest into 2 inch pieces. Sprinkle the chicken with half the salt and 1/2 tsp of the cornstarch.
2. Heat the fat or oil in a pan. Add the chicken and stir-fry for a few seconds. Add the abalone or scallops, stir-fry for a few seconds, then add the asparagus pieces, sherry, sugar and remaining salt. Stir in the broth and bring to the boil.
3. Dissolve the remaining cornstarch in the water and add to the pan. Simmer, stirring, until thickened. Transfer to a serving dish and garnish with the reserved asparagus.

Note: Rendered chicken fat imparts and excellent flavor to this dish. Prepare by trimming fat from chicken, chop and melt before using.