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
