Chicken with Broccoli Recipe |
Ingredients: Serves 4 |
2 boneless, skinless chicken breasts (28g) 1 large egg white 2 tablespoons cornstarch ¾ teaspoon salt 4 cups plus ⅓ cup Chicken stock, canned chicken broth or water 28g broccoli florets ½ cup sliced water chestnuts (¼-inch-thick slices) 12 canned straw mushrooms, rinsed and drained 1 teaspoon sugar 2 tablespoons rice wine or dry sherry Vegetable oil, for passing through 2 scallions, white part only, trimmed and minced 3 garlic cloves, peeled and minced |
Method: Slice chicken breasts in half horizontally. Flatten the chicken breasts by pounding them on both sides with the flat side of a cleaver or a flat meat mallet until ⅛ inch thick. Slice the meat on a shallow diagonal to make 1-inch-wide strips. Cut the strips into 1½-inch pieces. Mix the chicken, egg white, 1 tablespoon of the cornstarch and ¼ teaspoon of the salt in a medium bowl. Set it aside. Bring the 4 cups chicken stock to a boil in a medium saucepan over high heat. Add the broccoli, water chestnuts and straw mushrooms and cook until the broccoli is crisp-tender, about 1½ minutes. Transfer the vegetables to a strainer to drain and discard the broth. Mix the remaining ⅓ cup chicken stock with the remaining ½ teaspoon salt, the sugar and the rice wine in a small bowl. Dissolve the remaining 1 tablespoon cornstarch in 3 tablespoons cold water in a small bowl. Set the bowls aside. Heat a large wok over high heat. Add enough oil to come about 1 inch up the sides of the wok and heat it to 170°C. Add the chicken pieces, a few at a time and stir gently, so the pieces do not stick to each other, until the chicken turns white, about 1 minute. Using a wide wire-mesh strainer, transfer the chicken to a colander to drain. Discard all but 2 tablespoons of the oil from the wok. Return the wok with the oil to high heat. Add the scallions and garlic and stir-fry until the garlic is fragrant, about 10 seconds. Add the stock mixture and the cornstarch mixture and bring to a boil. Return the chicken and vegetables to the wok and stir-fry until the sauce has thickened, about 30 seconds. Serve immediately. |
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