Abalone or Scallops with Asparagus


		do not forget the asparagus

           15 Oz call abalone, drained or
           1 lb. scallops
           1/2 lb. chicken breast, thinly sliced
           1 teaspoon salt
           3 teaspoons cornstarch
           1 tablespoon sherry
           1/2 teaspoon sugar
           1-1/4 cap chicken stock
           3 tablespoons water
           2 tablespoons oil

           Slice abalone thinly; if using scallops, cut into chunks the size of bay scallops.
           Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon cornstarch. 
	   Heat 1 tablespoon 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 1/2 teaspoon salt. 
	   Stir in the broth and bring to the boil.
           Dissolve the remaining cornstarch in the 3 tablespoons of water and add to the pan.
           Simmer, stirring until thickened.

           NOTh; Chicken fat that has been rendered can to used to add extra flavor.
           This dish is very big and could he cut in half. 
	   It does warm up well if done on the stove, not in the microwave.