A classic Cantonese stir-fry demonstrating complete wok cooking techniques. Features velveted chicken, blanched broccoli, and a versatile stir-fry sauce that works with countless meat and vegetable combinations.
green onion, white parts onlycut into 1-inch segments~2est.
carrotsliced1 oz
cornstarch (for marinating chicken)1 tbsp
water (for marinating chicken)2 tbsp
salt (for marinating chicken)½ tsp
oyster sauce (for marinating chicken)
1 tbsp
white pepper (for marinating chicken)approximately 1/4 to 1/3 tsp1/3 tsp
oyster sauce (for sauce)1 tbsp
light soy sauce1 tbsp
salt (for sauce)½ tsp
sugar (for sauce)1 tsp
cooking wine2 tsp
white pepper (for sauce)1/3 tsp
cornstarch (for thickening slurry)1 tbsp
water (for thickening slurry)2 tbsp
salt (for blanching)1 tsp
oil (for blanching)2 tsp
oil (for cooking)2 tbsp
sesame oil1 tsp
Steps
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1
Soak the broccoli in water for a few minutes to remove any dust or debris.
2
Halve the chicken breast to a manageable thickness, then slice against the grain into even pieces about 1/4 inch thick.
3
Transfer chicken slices to a bowl. Mix the marinade ingredients (cornstarch, water, salt, oyster sauce, and white pepper) on one side of the bowl until the cornstarch dissolves completely. Combine the marinade with the chicken, squeezing gently with your hand to distribute flavors evenly. Let marinate.
4
Smash 2 garlic cloves with the side of the knife, peel them, trim and discard the hard ends, then mince.
5
Slice ginger into 2 slices and cut into triangular chunks.
6
Cut the white parts of green onions into 1-inch segments.
7
Slice carrot into thin pieces, about 1 oz in total weight.
8
Rinse the soaked broccoli and drain. Cut florets individually from the main stem by working along the stem rather than hacking across. Peel the outer skin from the stems and slice into pieces.
9
Add salt and oil to boiling water. Blanch broccoli for about 5 minutes until just tender while retaining its bright green color. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
10
Combine oyster sauce, light soy sauce, salt, sugar, cooking wine, and white pepper in a bowl to make the stir-fry sauce. In another bowl, mix cornstarch with water to create the thickening slurry.
11
Heat the wok dry until it begins to smoke. Add 2 tablespoons of oil and reduce heat to medium-low. Spread the marinated chicken without immediately stirring. Once the bottom is cooked and releases easily from the wok, begin flipping. Cook for 2.5 to 3 minutes until the chicken turns pale (about 80% cooked). Remove and set aside.
12
Stir-fry the minced garlic, ginger, and green onion in the remaining wok oil for 30 to 40 seconds until fragrant.
13
Add the blanched broccoli and carrot slices, pour in a splash of cooking wine, turn heat to high, and stir-fry for 1.5 to 2 minutes.
14
Return the cooked chicken to the wok and mix well with the vegetables, stir-frying for about 30 to 40 seconds.
15
Pour in the prepared sauce and stir gently to combine. Taste the dish and add additional sugar if needed for flavor balance.
16
Add the cornstarch slurry a little at a time while stirring, checking the consistency after each addition. Stop when the sauce reaches the desired thickness.
17
Drizzle in 1 teaspoon of sesame oil, turn off the heat, and plate the chicken and broccoli stir-fry. Serve immediately with all the sauce.
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