Crispy Chicken & Broccoli in black bean sauce served with boiled rice

Fri, 22 July 2022

Ingredients:

250g chicken fillet thinly sliced
300g potato starch or cornflour for the coating

For the Marinade:

2 teaspoons light soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1 1/2 teaspoons cornstarch potato flour
1 tablespoon oil

Vegetables:
200g broccoli broken into bite size florets
1 small onion ( diced )
1 tablespoon Chinese fermented black beans
2 cloves garlic
2 large slices ginger
4 tablespoons oil (for stir frying, or as needed)
1/2 cup chicken stock (or broth or water)
1 tsp potato starch for thinking the sauce

Let’s wok :

Place the chicken in a bowl and marinade for 10mins then transfer the chicken in the potato starch to form a coating on the chicken. Fry in hot oil 165c until crispy this will take 5-6 mins depending on the size of your slices. Drain and set aside

Add 2 tablespoons of oil. When the oil is hot, add the ginger and the garlic and black bean mixture. Stir fry briefly until aromatic. Add the onion. Stir fry for about 3 minutes, and then add the broccoli . Stir fry for another minute

Pour in the chicken of vegetable broth and heat to boiling. (If you don't have chicken broth or stock, just use water.) Add the chicken back into the pan. Reduce the heat and simmer, covered, for a few more minutes.

Taste and season with salt, pepper or light soy sauce, and thicken with potato flour and water mixture. Serve hot with rice