Chinese Chicken and Broccoli (Courtesy of Dorothy Jones)
Serves 4
Ingredients
- For Broccoli mixture:
- 1 tablespoon Rice Bran oil for frying
- 1 Broccoli
- Salt to pinch
- 2 tablespoon of Rice wine vinegar
- 2 tablespoon of Light or Dark Soy sauce
- ½ cup water
- 2 teaspoons of cornflour made into paste with 1 tablespoon of water
- For Chicken mixture:
- 2 tablespoon Rice Bran oil for frying
- 1 teaspoon crushed ginger
- 1 Chicken breast
- 2 teaspoon Chicken marinade
- 2 tablespoon of Rice wine vinegar
- 2 tablespoon Light or Dark or Soy sauce (If you want)
- ½ cup water
Method
- Cut the chicken breast into thin slices, Wash the broccoli and slice. Keep the stalk and slice this too.
- Heat the oil in a wok or (frying pan) to medium heat, add broccoli, salt, rice wine vinegar and soy sauce. Stir for 2 minutes then add water, cover and let simmer for a minute or 2. Add half of the cornflower paste and continue to stir so the cornflour doesn’t go lumpy. Set aside on a plate.
- Add extra oil into the wok add the crushed ginger, chicken slices, and stir until meat is half cooked. Add the chicken marinade, rice wine vinegar and soy sauce. Stir over gentle heat add the water and simmer. Add the rest of the cornflower paste and continue to stir until the chicken is cooked through and the sauce is thick.
- Pour the chicken and its sauce over the broccoli and sprinkle with sesame seeds. Serve with rice.
