Fri, 22 July 2022
Ingredients:250g chicken fillet thinly sliced300g potato starch or cornflour for the coatingFor the Marinade:2 teaspoons light soy sauce2 teaspoons Chinese rice wine (or dry sherry)1 1/2 teaspoons cornstarch potato flour1 tablespoon oilVegetables:200g broccoli broken into bite size florets1 small onion ( diced )1 tablespoon Chinese fermented black beans2 cloves garlic2 large slices ginger4 tablespoons oil (for stir frying, or as needed)1/2 cup chicken stock (or broth or water)1 tsp potato starch for thinking the sauceLet’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 asideAdd 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 minutePour 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
