Chinese-Style Chicken with Broccoli

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Try this Chinese-Style Chicken with Broccoli recipe, or contribute your own.


2 ts Shaoxing rice wine; or dry
2 tb fresh ginger; Finely shredded
1 tb Light soy sauce
1 1/2 tb Groundnut oil
3 tb Chicken stock; (good) up to 5 tb, or water
Boiled Thai fragrant rice
1 ts Black Pepper; freshly ground
2 tb Thai fish sauce; (nam pla) or soy sauce
3 ts Sesame oil
2 ts Cornflour
2 tb Oyster sauce
450 g Boneless; skinless chicken thighs; cut into 5cm/2" pieces
450 g Fresh Chinese; or ordinary
2 tb garlic; Coarsely chopped
1 ts Salt
2 lg Red Thai chillies; seeded

Original recipe makes 4



1 Place the chicken in a non-metallic bowl and add the soy sauce, rice wine or sherry, salt, 1/2 tsp pepper, 1 tsp sesame oil and the cornflour. Mix well to combine and place in the fridge to marinate for 30 minutes. 2 If you are using Chinese broccoli, cut it into 4cm/1 1/2" segments. If you are using ordinary, separate the broccoli heads into small florets, then peel and slice the stems. 3 Blanch in a pan of boiling salted water for 1-2 minutes until just tender and immerse in cold water. Drain thoroughly. 4 Heat a wok or large frying pan over a high heat until hot. Add the groundnut oil, and when it is slightly smoking, add the garlic, ginger and remaining 1/2 tsp pepper. 5 Stir-fry for a few seconds, add the chicken and stir-fry for four minutes or until the chicken is sealed and browned. 6 Add the blanched broccoli, chillies and fish sauce to the pan, adding the stock or water as needed. Stir-fry at a moderate to high heat for four minutes or until the chicken is cooked and the broccoli is heated through. 7 Add the oyster sauce and remaining 2 tsp sesame oil and stir-fry for another two minutes. Serve at once with some rice, if liked. Recipe by: Food & Drink

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