RECIPE:
https://woocancook.com/ginger-chicken-broccoli
INGREDIENTS
-
4 cloves garlic
-
1 inch (about 1 tbsp) ginger
-
3 green onions
-
2 medium chicken thighs
-
1 head broccoli
-
corn starch slurry (2 tbsp corn starch dissolved in water)
-
peanut oil
INGREDIENTS (marinade)
-
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
-
1/2 tsp white pepper
-
1/2 tsp corn starch
INGREDIENTS (sauce)
-
4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
-
1 tbsp shaoxing wine
-
1 tbsp rice vinegar
-
2 tbsp hoisin sauce
-
1 tbsp doubanjiang
PREP
-
CRUSH and mince the garlic, set aside
-
FINE MINCE the ginger, set aside
-
SEPARATE the whites and greens of the green onions, then slice thinly, set aside
-
SLICE the chicken into half inch pieces, then combine with marinade ingredients and let marinate for 30 minutes
-
COMBINE all sauce ingredients, set aside
ON THE STOVE (steamed version)
-
SLICE the broccoli into short and wide florets, set aside
-
HEAT a wok as hot as possible, then add 2 tbsp peanut oil and long yao
-
ADD the broccoli and saute for 1-2 minutes
-
ADD 1/4 cup water, cover, and steam for 3-5 minutes until fork tender, then remove, reheat, add an additional 4 tbsp peanut oil and long yao
-
ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed
-
TOSS the wok and tilt toward the open flame to ignite for wok hei, then remove
-
DEGLAZE the remaining fond with the sauce mixture plus 1/4 cup water, then let reduce for 1-2 minutes, and remove
-
REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao
-
ADD the garlic, ginger, and whites of the green onions, then saute for 15 seconds until fragrant
-
ADD the chicken, broccoli, and sauce back to the wok, and toss to combine
-
ADD the corn starch slurry to the wok and toss until a thick sauce forms
-
FINISH with reserved greens of green onions
ON THE STOVE (flash fried version)
-
SLICE the broccoli into long/thin spears, set aside
-
HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao
-
ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed
-
TOSS the wok and tilt toward the open flame to ignite for wok hei
-
SHIFT the chicken to one side of the wok, then add the garlic, ginger and whites of green onions, making contact with the wok surface
-
SAUTE for 15 seconds until fragrant, then toss to combine and remove
-
REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao
-
ADD the broccoli and saute for 1-2 minutes
-
ADD the chicken and sauce back to the wok, and toss to combine
-
ADD the corn starch slurry to the wok and toss until a thick sauce forms
-
FINISH with reserved greens of green onions
