Chicken with Broccoli

1. 2.

Chicken breast, broccoli flowerets, ginger, garlic, green onions.

3. 4.

Combine 1 tbsp. each soy sauce, cornstarch, water with ½ tsp. each sesame oil and sugar, pinch of white pepper. Add 1 tbsp. oil. Marinate bite-size chicken pieces for 15 minutes.

Mince a piece of ginger and one clove garlic. Slice the onion.

Set aside. For the cooking sauce, combine ¼ chicken broth, 1 tsp. cornstarch, and ½ tsp. dry sherry, salt and 1/4 sesame oil.

5. 6.

Prepare broccoli flowerets and vegetable cooking water.

In a bowl combine water, two slices ginger, 1 whole green onion, 1 tbsp. salad oil, 1 tbsp. dry sherry and sugar, salt.

Boil vegetable cooking water, add broccoli and cook 3 minutes. Drain, discard onion and ginger. Arrange on dish.

7. 8.

Heat wok over high heat. When pan is hot, add 2 tbsp. salad oil (sunflower, safflower, peanut oil). When oil is hot, add minced garlic and ginger. Stir once; add chicken and stir-fry

about 3 minutes. Stir prepared cooking sauce and minced onion. Cook until sauce bubbles and thickens. Spoon on serving dish along with the broccoli flowerets. Serve with hot plain rice.

Steamed rice

Measure 1 cup long-grain rice (washed, drained) and 11/cup cold water into a 2-quart pan and boil uncovered on medium-high heat for 5-7 minutes. Cover pan, turn heat to low and steam until rice is soft (20 minutes). Turn off heat and let stand covered 5 minutes.

Enjoy!