INGREDIENTS

INSTRUCTIONS

1 Place the chicken in a non-metallic bowl and add the soy sauce,
rice wine or sherry, salt, 1/2 tsp pepper, 1 tsp sesame oil and the
cornflour. Mix well to combine and place in the fridge to marinate
for 30 minutes.
2 If you are using Chinese broccoli, cut it into 4cm/1 1/2" segments.
If you are using ordinary, separate the broccoli heads into small
florets, then peel and slice the stems.
3 Blanch in a pan of boiling salted water for 1-2 minutes until just
tender and immerse in cold water. Drain thoroughly.
4 Heat a wok or large frying pan over a high heat until hot. Add the
groundnut oil, and when it is slightly smoking, add the garlic,
ginger and remaining 1/2 tsp pepper.
5 Stir-fry for a few seconds, add the chicken and stir-fry for four
minutes or until the chicken is sealed and browned.
6 Add the blanched broccoli, chillies and fish sauce to the pan,
adding the stock or water as needed. Stir-fry at a moderate to high
heat for four minutes or until the chicken is cooked and the broccoli
is heated through.
7 Add the oyster sauce and remaining 2 tsp sesame oil and stir-fry for
another two minutes. Serve at once with some rice, if liked.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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