Does Anybody know how to make Real Chinese Chicken and Broccoli?!
1 lb boneless skinless chicken breast
2 teaspoons cornstarch
1/4 teaspoon pepper
3 green onion, with tops
1 medium carrot
2 tablespoons black bean garlic sauce
2 teaspoons garlic, finely chopped
1 teaspoon gingerroot, finely chopped
1 teaspoon sugar
10 ounces broccoli, cut into small pieces
1/4 cup fat-free chicken broth
Directions
1Cut chicken into strips.
2Toss chicken, cornstarch, salt and pepper in medium glass bowl.
3Cover and refrigerate 20 minutes.
4Cut green onions and carrots into thin slices.
5Mix black bean sauce, garlic, gingerroot, and sugar together.
6Spray a 12-inch skillet with nonstick cooking spray.
7Heat until spray bubbles, add chicken and cook until chicken turns white.
8Remove chicken from the skillet.
9Reheat skillet and add chicken broth.
10Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
11Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.
Answers: Ingredients
1 lb boneless skinless chicken breast
2 teaspoons cornstarch
1/4 teaspoon pepper
3 green onion, with tops
1 medium carrot
2 tablespoons black bean garlic sauce
2 teaspoons garlic, finely chopped
1 teaspoon gingerroot, finely chopped
1 teaspoon sugar
10 ounces broccoli, cut into small pieces
1/4 cup fat-free chicken broth
Directions
1Cut chicken into strips.
2Toss chicken, cornstarch, salt and pepper in medium glass bowl.
3Cover and refrigerate 20 minutes.
4Cut green onions and carrots into thin slices.
5Mix black bean sauce, garlic, gingerroot, and sugar together.
6Spray a 12-inch skillet with nonstick cooking spray.
7Heat until spray bubbles, add chicken and cook until chicken turns white.
8Remove chicken from the skillet.
9Reheat skillet and add chicken broth.
10Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
11Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.
CHINESE CHICKEN WITH FRESH PEA PODS &
BROCCOLI
2 lb. boneless chicken, cut in bite size pieces
1/2 lb. fresh pea pods, trim ends off
1 lb. fresh broccoli, slice thin, sm. pieces
1/2 lb. fresh mushrooms, cut in sm. chunks
2 onions, cut in sm. chunks
2 tbsp. oyster flavor sauce
1 tsp. salted black beans
1 tsp. sugar
1 tsp. salt
1 tbsp. bead molasses
4 tbsp. vegetable oil mixed with 1 tsp. sesame oil
1 clove chopped fresh garlic
1 tbsp. cornstarch mixed with 1/2 c. water for gravy
Brown garlic in oil until lightly browned. Add chicken. Stir fry until well done. Add broccoli, mushrooms and onions. Cook about 1 minute. Add pea pods and all seasonings and sauces. Cook together about 2 more minutes. Add cornstarch mixture. Serve hot over rice or noodles.
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CHICKEN - CHINESE CABBAGE AND BROCCOLI
STIR FRY
1/4 c. soy sauce
2 tbsp. dry sherry
2 tbsp. sesame or vegetable oil
1 clove garlic, minced
2 tsp. minced fresh ginger root or 1/2 tsp. powdered ginger
1 tbsp. sugar
1/4 c. toasted sesame seeds
2 whole chicken breasts, skinned, boned, and cut in bite-size pieces
3 tbsp. peanut oil
1 c. green onions, cut in 1 inch lengths
3 c. sliced fresh broccoli flowerettes
3 c. Chinese cabbage (Bok Choy)
2 tsp. cornstarch, dissolved in 2 tbsp. water
Trim Chinese cabbage of all but 1 inch of green tops and slice diagonally; slices diagonally in 1/2 inch pieces (sliced regular cabbage may be used).
In medium bowl, stir together soy sauce, dry sherry, sesame or vegetable oil, garlic, ginger, sugar, and sesame seeds. Add chicken and marinate at least 1 hour. In a wok or skillet, heat peanut oil over medium heat for 2 minutes. Add onions, broccoli, and cabbage. Stir fry 1 minute. Transfer to dish; set aside. Add chicken mixture to wok or skillet (add more oil if needed). Stir fry until pinkness is gone, about 3 minutes.
Remove to dish with slotted spoon. Dissolve cornstarch in water. Add to liquid in pan. Cook, stirring constantly, until mixture boils and thickens. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.
*Chicken & Broccoli in Chinese style
Ingredients:
3/4 - 1 pound boneless, skinless chicken breasts
To Velvet Chicken:
1 large egg white
1 tablespoon cornstarch
1/4 teaspoon salt
Sauce:
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon water
To Cook Broccoli:
1 pound broccoli
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon granulated sugar, or to taste
Other:
2 garlic cloves
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups plus 4 tablespoons vegetable or peanut oil, for frying
Preparation:
1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes.
2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.
4. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds.
5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.
http://chinesefood.about.com/od/chickenr...
*Real Chinese Chicken and Broccoli
Ingredients:
2 whole chicken breasts
1 large head or 2 small heads broccoli
1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh ginger to taste. I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Orgran Rice Pasta
Directions:
Cook noodles or pasta.
Skin the chicken, cut into pieces.
Wash broccoli and break into small stalks.
Combine salt, browning, and sherry in a bowl, mix well.
Heat oil in wok, add ginger, stir fry 1 minute.
Add chicken, stir fry 1 minute.
Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
Add nuts, serve on noodles or pasta
*Chicken and Broccoli Stir-fry
Game Plan:
Marinate the chicken while you prepare the rest of the
ingredients
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?
*Saute of Chicken and Broccoli
2 cups broccoli florets
8 Chinese egg noodles
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/2 cup minced scallion
1 tablespoon minced ginger
1 tablespoon minced garlic
12 ounces skinless, boneless chicken breast, cut into thin slivers
1 tablespoon soy sauce
1/2 teaspoon sugar
1 cup chicken broth mixed with 2 teaspoons cornstarch
Salt and pepper
Chopped toasted peanuts for garnish
Bring a large pot of salted water to a boil. Parboil the broccoli for a minute and remove. Add the Chinese noodles and cook for 5 minutes or until al dente.
In a large skillet heat the vegetable and sesame oils. When hot, add the scallion, ginger and garlic and cook, stirring for 30 seconds.
Add the chicken and saute, stirring continuously until no longer pink. Add the soy sauce, and sugar and simmer 10 seconds. Stir in the parboiled broccoli.
Add the broth mixed with cornstarch and just bring to a simmer. Simmer until lightly thickened. Serve over noodles and garnish with toasted peanuts
*Chinese Chicken with Broccoli
2 whole chicken breasts
1 large head or 2 small heads broccoli 1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh ginger to taste. I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Orgran Rice Pasta
Directions:
Cook noodles or pasta. Skin the chicken, cut into pieces. Wash broccoli and break into small stalks. Combine salt, browning, and sherry in a bowl, mix well. Heat oil in wok, add ginger, stir fry 1 minute. Add chicken, stir fry 1 minute. Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary. Add nuts, serve on noodles or pasta.
ENJOY :-)