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Chinese Stir-fried Chicken with Shiitake Mushrooms and Purple Sprouting Broccoli

When the sprouting broccoli season is over, this can be made with broccoli or calabrese or even cauliflower trimmed into small pieces. 

It's a delightfully quick supper dish good with Stir-fried Rice with Egg and Spring Onions.

 
 

This recipe is taken from One is Fun!

Method

First of all remove the skin and any bone from the chicken breasts, and cut them into small pieces (about 1 x ½ inch/2.5 x 1 cm). Then place the pieces in a small bowl, sprinkle with the cornflour and mix well, using your hands, until all the pieces are well coated. Next sprinkle in the soy sauce and mix again until they've all been coated with that, too. Then cover the bowl and leave in a cool place for about 30 minutes.


Next, prepare the broccoli. Slice the stalks thinly on the diagonal about ¼ inch (1 cm) thick and 1 inch (2.5 cm) in length and separate the florets.

After that, heat 1 tablespoon of the groundnut oil in the pan or wok over a high heat. When it's really hot, add the chicken pieces and stir-fry for 2-3 minutes, keeping them on the move and tossing them about all the time so that all the sides get in contact with the heat and begin to turn golden. Then remove them to a plate and keep warm.

Next add the remaining oil to the pan and add the garlic and ginger. Let it cook for 30 seconds, then add the broccoli, mushrooms and salt – and stir-fry these, again tossing them all around over a high heat for about 1 minute.

Now return the chicken to the pan, turn the heat down to medium, pour in the rice wine and 2 tablespoons of water and sprinkle half the spring onion in. Then put a lid on the pan and cook for a further minute. 

Serve absolutely straight away with the rest of the spring onion sprinkled over. 

Serve either with plain boiled rice or Stir-fried Rice with Egg and Spring Onions.

 

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