Dragon & Phoenix In A Basket

Source ~ Chef Martin Yan (AFC)

Ingredients:
1 packet asparagus ~ trimmed & cut into 1-1/2" lengths
1/2 tsp salt
1/4 tsp white pepper
3/4 pound boneless chicken thighs
1 tbsp cornstarch
1 tbsp vegetable oil
1 tsp minced garlic
1 red bell pepper ~ seeded & cut into 1/2"
10 straw mushrooms
2 spring onions ~ finely chopped
3/4 cup chicken broth
3 tbsp oyster sauce
1 tsp cornstarch ~ dissolved 2 tsp water
1/4 cup Thai basil leaves

Directions:

1. Bring a large pan of water to a boil, add the asparagus to cook for 2-3 mins until tender-crisp.  Drain the asparagus & set aside.
2. Cut chicken into 1/2" cubes & marinate with soy sauce, wine & pepper for 15 mins.
3. Place a wok over high heat until hot, add oil to the wok & swirl to coat the side of the work.  Saute the garlic for 10 sec until fragrant.  Then add chicken, red bell pepper, mushrooms & chopped spring onions.  Stir-fry for 2 mins.
4. Add chicken broth & oyster sauce to the work & bring to a boil.  Then add cornstarch solution & stir until sauce boils & thickens.
5. Add asparagus & basil & toss to mix.  Spoon chicken mixture into edible basket.

Edible basket:

4-5 medium potato or taro root ~ peeled & finely shredded (or fresh egg noodles, cooked & drained)
1 tbsp cornstarch
Vegetable oil ~ deep frying

Directions:

1. In a work, heat cooking oil for deep-frying to 180 deg C.
2. Rinse shredded potato under cold running water & squeeze well to remove as much moisture as possible.  Dry with paper towels, toss dried potato with 1 tbsp cornstarch.
3. Dip strainers into the hot oil to coat them.  Line 1 strainer with potato to a thickness of abt 2".  Press second strainer on top of potato shreds & immerse strainer in oil.
4. Deep-fry until golden brown.  Remove potato basket from strainers & drain on paper towels.
5. Fill basket with cooked food & serve immediately.