Chicken with Broccoli

Whenever I see broccoli, I always think Chinese food.  Maybe it has something to do with my childhood, who knows?  All I remember is that we often had broccoli, and it was cooked with either chicken strips or pork strips.

This particular dish is on the bland side.  As always, when the dish is for my mom, I do not add salt and I try to be light-handed with the soy sauce (aside from using quality and hopefully low-sodium soy sauce, of course!).  But go ahead and season the dish according to your taste!

The recipe:  

 500 grams skinless, boneless chicken thighs
1 large head of broccoli
6 thin slices of ginger
3 cloves, sliced into slivers
1 small onion, sliced thinly
1 tablespoon soy sauce
1 tablespoon oyster sauce
water, as needed

Marinade for the chicken:
1/2 tablespoon thick soya paste
1/2 tablespoon shao xing wine
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 tablespoon cornstarch

Trim the excess fat from the chicken, then rinse and pat dry.  Slice the chicken into strips and marinate for about 20 minutes.  Meanwhile, prepare the broccoli.

Separate the broccoli into florets, rinse and drain.  If there is a short stalk attached, remove the outer stalk  and slice into the inner stalk into thick strips.

Saute the garlic and quick fry the broccoli stems for about a minute.  Add the florets and stir fry another 30 to 60 seconds.  Remove from the pan.

Saute the ginger and onions.  Add the chicken strips and all of the marinade.  Stir fry until the chicken is partially cooked.  Add back the broccoli and add the seasonings.  If the mixture is too dry, add water (in small increments).  Cook until the chicken is done.  Check and adjust seasonings according to taste.