Tuesday, July 19, 2016

Broccoli Chicken



Another great chinese dish, this one is made with chicken and a sweet sticky sauce
Serves 4

Ingredients:

8 oz Chicken breast sliced in small pieces
6 oz broccoli florets
6 oz carrots(optional)
4-6 oz mushrooms(optional)
Water, for boiling
2 1/2 tablespoons oil
2-in ginger, peeled and sliced

Marinade:

1/2 tablespoon soy sauce
1 teaspoon rice wine or sherry
1/4 teaspoon sesame oil, optional
3 dashes white pepper
1 tablespoon corn starch

Sauce:

1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon cornstarch
4 tablespoons water

Method:

Marinate the chicken with all the ingredients for the Marinade, about 15 minutes.
Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the chicken cooked. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the chicken into the wok or skillet and stir-fry until everything is cooked through, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
As soon as the Sauce thickens, dish out and serve immediately.

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