Chicken with Broccoli Recipe

Chicken with Broccoli Recipe

2 boneless, skinless chicken breasts (28g)

1 large egg white

2 tablespoons cornstarch

¾ teaspoon salt

4 cups plus ⅓ cup Chicken stock, canned chicken broth or water

28g broccoli florets

½ cup sliced water chestnuts (¼-inch-thick slices)

12 canned straw mushrooms, rinsed and drained

1 teaspoon sugar

2 tablespoons rice wine or dry sherry

Vegetable oil, for passing through

2 scallions, white part only, trimmed and minced

3 garlic cloves, peeled and minced

Method:

Slice chicken breasts in half horizontally.  Flatten the chicken breasts by pounding them on both sides with the flat side of a cleaver or a flat meat mallet until ⅛ inch thick.  Slice the meat on a shallow diagonal to make 1-inch-wide strips.  Cut the strips into 1½-inch pieces.  Mix the chicken, egg white, 1 tablespoon of the cornstarch and ¼ teaspoon of the salt in a medium bowl.  Set it aside.  Bring the 4 cups chicken stock to a boil in a medium saucepan over high heat.  Add the broccoli, water chestnuts and straw mushrooms and cook until the broccoli is crisp-tender, about 1½ minutes.  Transfer the vegetables to a strainer to drain and discard the broth.  Mix the remaining ⅓ cup chicken stock with the remaining ½ teaspoon salt, the sugar and the rice wine in a small bowl.  Dissolve the remaining 1 tablespoon cornstarch in 3 tablespoons cold water in a small bowl.  Set the bowls aside.  Heat a large wok over high heat.  Add enough oil to come about 1 inch up the sides of the wok and heat it to 170°C.  Add the chicken pieces, a few at a time and stir gently, so the pieces do not stick to each other, until the chicken turns white, about 1 minute.  Using a wide wire-mesh strainer, transfer the chicken to a colander to drain.  Discard all but 2 tablespoons of the oil from the wok.  Return the wok with the oil to high heat.  Add the scallions and garlic and stir-fry until the garlic is fragrant, about 10 seconds.  Add the stock mixture and the cornstarch mixture and bring to a boil.  Return the chicken and vegetables to the wok and stir-fry until the sauce has thickened, about 30 seconds.  Serve immediately.