Chinese chicken and broccoli is a classic dish, typical of the cuisine of the 80s and 90s but still widespread and widely consumed in China today, especially as a take-away dish.
This dish is perfect when accompanied with a bowl of white rice.
2 slices shredded chicken breast
1 broccoli cut into florets
1 crushed garlic
1 piece grated ginger
salt to taste
pepper to taste
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons Chinese rice wine
1 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons starch
Bring some water to the boil in a pan and cook the broccoli florets for 7 minutes. Then immerse them in cold water and drain them.
Prepare the sauce by combining soy sauce, dark soy sauce, 1 tablespoon of Chinese rice wine, sesame oil, salt and pepper to taste, sugar, 1 teaspoon of starch, 1/2 glass of water in a bowl. Mix.
Combine the chicken, salt and pepper to taste, 1 tablespoon of Chinese rice wine, 1 teaspoon of starch and 3 tablespoons of water in a bowl. Mix and leave to marinate for 10 minutes.
Heat some oil in a pan and fry the garlic and ginger. Add the chicken and cook until it is golden brown. Remove the chicken and keep it aside in a bowl. Clean the pan with kitchen paper.
Pour the sauce into the hot pan and deglaze. Add the chicken and broccoli. Lower the heat and mix so that all the ingredients are combined.