Make Chinese Chicken & Broccoli
Chicken and broccoli is one of the most beloved items at Chinese restaurants. Wouldn't you love to make it at home? Luckily for you, with just a short amount of preparation combined with a little organization, a hot Chinese dinner can be made at home. Ideally you want to make the chicken, sauce and broccoli separate then combine together and serve with white rice on the side.
Instructions
1. Bring a large pot of water to a boil. Place broccoli in the water and allow to boil for five to seven minutes. If you like softer broccoli, boil for another two minutes. Strain the broccoli with the colander and set aside. Don't worry about the broccoli getting cold; it will be stir-fried later.
2. Bring another pot of water to a boil to cook the chicken.
3. Prepare the chicken as you are waiting for the water to boil. Trim the visible fat and veins from the chicken breasts. Slice each of the chicken breasts across in three sections to make three cutlets.
4. Use the meat tenderizer's smooth side to pound the chicken lightly, but not to the point where it falls apart. Slice the chicken into smaller pieces (about 2-inch-by-2-inch pieces) and set aside.
5. Combine the flour, salt and pepper into a bowl and sift. Add the chicken to the flour mixture and coat all pieces of chicken evenly.
6. Place the flour-coated pieces of chicken into the boiling water. The chicken cooks quickly, so don't walk away. After three to five minutes, remove the chicken from the boiling water either with tongs, a baking spoon with holes, or pour the chicken into the same colander that has the broccoli. Once again, set the chicken and broccoli aside.
7. Heat your wok under medium heat and combine the oyster sauce, soy sauce and water. Bring to a boil while stirring with the wire whisk. Turn off the heat and add sugar. Mix the sugar into the sauce with the wire whisk.
8. To get the sauce nice and thick like the restaurants do, you need to make a thickening agent. In a small glass combine 2 tbsp. cornstarch with 1/4 cup of cold water and stir with a spoon until the cornstarch is dissolved. Add the thickening agent to the sauce and stir with a wire whisk. The sauce should begin to thicken and continue to do so when heated up again.
9. Turn the stove back on medium heat and wait for the sauce to slightly bubble again inside the wok. Combine the chicken and broccoli with the sauce and stir-fry for two to three minutes. It can be difficult to toss the ingredients around the wok as chefs do in restaurants. Therefore, remember that the purpose of this step is to coat the chicken and broccoli with the sauce. The most reliable way to do this is to take a plastic or metal cooking spoon and continuously turn the chicken and broccoli for the above referenced time.
10. Serve with white rice and enjoy!
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