Tuesday, February 23, 2010
Chicken & Broccoli Bam!
With this dish I officially declare the opening of Valles Garden!.....or Mom foo's as the kiddos call it! LOL!
Here is my (I must say AWESOME) version of one of my favorite Chinese dishes! Thanks to my recent shopping trip, I finally have the ingredients to make it.
What you need
• 1½ lb chicken breast (skinned & DE-boned)
• 2 medium eggs (whites only)
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• ½ cup oyster sauce (or more if you like)
• 2 tablespoons regular soy sauce
• 1 tablespoon water
• 1 pound broccoli (I use florets or baby)
• 1 teaspoon granulated sugar
• 4 garlic cloves
• 3 oz stir-fry oil
Cook it up!
Velvet the chicken.....
slice the chicken up into strips. Combine egg whites, 1 teaspoon corn starch, and two pinches of salt in a bowl....then add mixture to the chicken slices and store in a container with a tight fitting cover for 30 minutes. Next heat the wok to high and add 2oz of oil, stir fry chicken until it is white then promptly remove and place chicken on a plate or in a colander with paper towels to absorb moisture. Clean out the wok.
Place the broccoli in a microwave safe container, add ½ cup water and cook on high for 3 minutes (more or less depending on how firm you want your broccoli to be). drain and set aside.
Make the sauce by combining 2 tablespoons soy, oyster sauce, and water in a small bowl. In another small bowl, mix 2 teaspoons cornstarch and water.
Heat wok and add a few tablespoons of oil (more if needed). Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture, stir quickly to thicken. Mix everything together and serve hot rice.
*To add a spicy zip add a tiny dollop of Huy Fong chill sauce!