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
