Sunday, December 04, 2016

This week’s MENU recipe. Chicken and broccoli stir fry

Apparently, this is one of the most popular dishes in the USA. The ingredients were what we had in the fridge, so Lynne Googled chicken and broccoli and this is what happened next. A quick and reasonably healthy supper dish if you are in a hurry. You can use cooked chicken if you have it. The secret of wok cooking is to prepare everything and have it ready to hand before you start stir frying. This is quick
2 chicken breasts, cut into 3 cm cubes - 1 teaspoon of corn flour and 1 Tablespoon - 3 spring onions, sliced at an angle - 2 cm piece of fresh ginger, grated - 2 cloves of garlic, grated - 1 T light soy - 2 T sugar - 1 T Shaoxing rice wine (or dry sherry) - 1/2 T sesame seed oil - 1/3 cup water - 3 T peanut or coconut oil - 1 large head of broccoli broken up into bite sized florets - slices of the broccoli stem (keep separate) - 1 T Hoisin sauce - 1 T white sesame seeds – optional, 3/4 teaspoon of chilli flakes - salt and freshly ground black pepper
In a glass bowl, marinate the chicken with the spring onions, half the ginger and garlic, soy sauce, sugar, 1 teaspoon corn flour, the rice wine, sesame oil and 1/2 t salt for 15 minutes at room temperature. You can marinade for longer. The corn flour tenderises the chicken beautifully.

Heat your wok to a high heat and add 1 T oil. Add the broccoli stems and stir fry for half a minute. Add the rest of the broccoli, the remaining ginger and garlic, 2 T water and some pepper. Stir fry until the broccoli is bright green and still crisp. Remove and set aside. Reheat the wok and the rest of the oil then add the chicken and the chilli flakes if you are using them. Stir fry until the chicken begins to take on some colour, about 3 minutes. Add the Hoisin sauce and return the broccoli to the pan and toss to heat together. Add the reserved corn flour in water and bring to a boil to thicken. Then add the rest of the marinade. Thin with a little more water if very thick. Taste and season with black pepper and a little salt if necessary. Garnish with sesame seeds and serve with Jasmine rice. Serves 4
© John & Lynne Ford, Adamastor & Bacchus 2016

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