Cantonese Chicken & Broccoli in Black Bean Sauce

Mon, 15 July 2024

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) 

100ml 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 stock in and when boiling. Reduce the heat and simmer an in the chicken, add in the ?Potato starch slurry and boil for a few more minutes until thick.?Serve hot with rice