Sunday, 2 March 2008

Broccoli Chicken

This is quite an involved recipe, with several steps, so make sure you have plenty of room to put all the various bits that are needed. It is very tasty at the end, and comes from another recipe by Ken Hom. It is apparently based on a Vietnamese style dish.

To make a nice Chinese meal, we served this with some ginger and garlic carrots and some garlic spinach. I think we may have been stinking of garlic the following day, but I am sure it helps keep colds away.

Next time, I think I will use less salt as the dish was just a little bit too salty for my tastes. This dish takes about an hour to prepare and cook, and should be enough for 4 people with rice and vegetables.


  • 450 g broccoli
  • 450 g skinless, boneless chicken thighs
  • Cornflour
  • 400 mL groundnut oil
  • 3 tablespoons roughly chopped garlic
  • 1 small onion, quartered
  • 2 tablespoons Shaoxing rice wine (or dry sherry)
  • 3 tablespoons water
  • 8 cherry tomatoes
  • 3 tablespoons oyster sauce
  • 2 tablespoons Thai fish sauce (nam pla)
  • 1 teaspon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons sesame oil

For the marinade:
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon Thai fish sauce (nam pla)
  • 1 teaspoon light soy sauce
Cut the chicken into 1 inch cubes. Mix with the marinade ingredients, cover and leave for at least half an hour.

Cut the broccoli into little florets, you can also slice up the stems and use these as well. Blanch in either hot water (2-3 minutes) or using the microwave for about 1 minute.

Heat a wok over a high heat, and add the 400 mL of oil. Whilst this is heating up, drain off any liquid from the chicken and then dust the chicken pieces lightly with cornflour.

When the oil is very hot, so that it is lightly smoking, carefully add the chicken pieces one at a time, ensuring that they are not sticking together. Use a spoon to drop them into the hot oil so as not to splash yourself. Depending on the size of your wok, you will probably need to do at least 2 batches. Fry the chicken for about 6-8 minutes, until it is golden brown and slightly crispy. When done, lift out of the oil with a slotted spoon and put on some kitchen paper to drain off some of the oil.

Drain the oil from the wok (you can save the oil and use again - but make sure its cool before you put it back in the bottle).

Heat up your wok and add 1 spoon of oil. Add the garlic and onion and stir fry for 1 minute. Add the blanched broccoli and stir-fry for another minute. Now add the rice wine, and cook for another 4 minutes, keeping it moving all the time.

Add all the remaining ingredients (except the chicken) and stir-fry for 30 seconds. Finally, add the fried chicken, stir fry for 2 minutes more and serve immediately.

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