RECIPE:
https://woocancook.com/ginger-chicken-broccoli
INGREDIENTS
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4 cloves garlic
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1 inch (about 1 tbsp) ginger
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3 green onions
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2 medium chicken thighs
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1 head broccoli
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corn starch slurry (2 tbsp corn starch dissolved in water)
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peanut oil
INGREDIENTS (marinade)
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4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
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1/2 tsp white pepper
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1/2 tsp corn starch
INGREDIENTS (sauce)
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4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
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1 tbsp shaoxing wine
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1 tbsp rice vinegar
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2 tbsp hoisin sauce
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1 tbsp doubanjiang
PREP
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CRUSH and mince the garlic, set aside
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FINE MINCE the ginger, set aside
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SEPARATE the whites and greens of the green onions, then slice thinly, set aside
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SLICE the chicken into half inch pieces, then combine with marinade ingredients and let marinate for 30 minutes
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COMBINE all sauce ingredients, set aside
ON THE STOVE (steamed version)
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SLICE the broccoli into short and wide florets, set aside
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HEAT a wok as hot as possible, then add 2 tbsp peanut oil and long yao
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ADD the broccoli and saute for 1-2 minutes
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ADD 1/4 cup water, cover, and steam for 3-5 minutes until fork tender, then remove, reheat, add an additional 4 tbsp peanut oil and long yao
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ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed
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TOSS the wok and tilt toward the open flame to ignite for wok hei, then remove
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DEGLAZE the remaining fond with the sauce mixture plus 1/4 cup water, then let reduce for 1-2 minutes, and remove
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REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao
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ADD the garlic, ginger, and whites of the green onions, then saute for 15 seconds until fragrant
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ADD the chicken, broccoli, and sauce back to the wok, and toss to combine
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ADD the corn starch slurry to the wok and toss until a thick sauce forms
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FINISH with reserved greens of green onions
ON THE STOVE (flash fried version)
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SLICE the broccoli into long/thin spears, set aside
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HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao
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ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed
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TOSS the wok and tilt toward the open flame to ignite for wok hei
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SHIFT the chicken to one side of the wok, then add the garlic, ginger and whites of green onions, making contact with the wok surface
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SAUTE for 15 seconds until fragrant, then toss to combine and remove
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REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao
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ADD the broccoli and saute for 1-2 minutes
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ADD the chicken and sauce back to the wok, and toss to combine
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ADD the corn starch slurry to the wok and toss until a thick sauce forms
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FINISH with reserved greens of green onions