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.
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!
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
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.
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.
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.