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.
|2 Traditional Free Range chicken breasts, weighing approximately 6 oz (175 g) each|
|4 oz (110 g) shiitake mushrooms, cut into thick slices through the stalks|
|4 oz (110 g) purple sprouting broccoli|
|1 level tablespoon cornflour|
|1 tablespoon Japanese soy sauce|
|2 tablespoons groundnut oil|
|1 fat garlic clove, peeled and chopped|
|1 level dessertspoon grated fresh root ginger|
|½ level teaspoon salt|
|4 tablespoons rice wine|
|2 spring onions, finely chopped, including the green parts|
|Need help with conversions?|
|You will also need a frying pan with a diameter of 10 inches (25.5 cm), or a wok with a lid.|
This recipe is taken from One is Fun!
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.
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The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky.
The most important point to remember if you want to fry rice successfully is that it must be cooked but cold, so you must cook the rice ahead and then allow it to cool completely. I have used authentic Chinese ingredients here
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.
The principle of stir-frying involves speed of cooking with a high heat. As the vegetables come into contact with the hot surface of the pan or wok, the heat seals in the flavour and all the nutrients are retained. It's not essential to have a wok, b
Perfect for Chinese New Year, you won’t believe how easy this is and how wonderful it tastes. You don’t have to eat the skin on the pork, but its gelatinous properties are very important to the flavour of the finished dish.
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