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Chinese Stir-fried Chicken with Broccoli and Mushrooms

Chinese-style recipes are often perfect for one, because many of them are made at top speed. The trouble is that Westerners are often inclined to add a little extra cooking time, and the end result can be just that little bit overdone. 

However, practice makes perfect and after you've made this a few times you'll soon learn to get just the right amount of bite and crispness.



First of all remove the skin and any bone from the chicken breast, and cut it into small pieces (approx 1 x ½ inch, 2.5 x 1 cm). Then place the pieces in a small bowl, sprinkle them 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. Cover the bowl and leave it in a cool place for 30 minutes.

After that, heat 1 tablespoon of oil in a 7 inch (18 cm) frying-pan or wok and when it's very hot, stir-fry the chicken pieces for about 2 minutes, keeping them on the move and tossing them about all the time so that all sides get into contact with the heat. Then remove them to a plate and keep warm. 

Next add ½ tablespoon of oil to the pan and add the chopped onion, garlic and ginger. Let that cook for about 2 minutes, 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 sherry mixed with 1 tablespoon of water and sprinkle half the spring onion in. Put a lid on the pan and cook for a further minute. 

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


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