Shaoxing winecan substitute with mirin or other cooking wine2 tbsp
waterfor sauce10 tbsp
cornstarchfor sauce1½ tbsp
soy saucefor marinating chicken1 tbsp
Shaoxing wine or mirinfor marinating chicken1 tbsp
white pepper½ tsp
baking soda1 tsp
cornstarchfor marinating chicken2 tbsp
neutral oilfor marinating chicken1 tbsp
cooking oilfor searing chicken2 tbsp
cooking oilfor sautéing aromatics2 tbsp
toasted sesame oil2 tsp
toasted sesame seedsa generous pinch~1 tbspest.
salta pinch, for blanching broccoli~½ tspest.
Steps
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1
Rinse 2.5 cups of rice 2-3 times, drain, add the same amount of water, and cook in a rice cooker.
2
Combine soy sauce, oyster sauce, dark soy sauce, sugar, chicken bouillon powder, Shaoxing wine (or mirin), water, and cornstarch; mix well to make the sauce and set aside.
3
Cut chicken breast into bite-sized pieces, mix with soy sauce, wine, white pepper, baking soda, cornstarch, and oil, then refrigerate to marinate.
4
Mince the garlic, grate the ginger, thinly slice the green onions (separating whites and greens), slice the carrot, and cut the broccoli into bite-sized florets.
5
Boil salted water and blanch the broccoli for about 1 minute, then shock it in ice water and drain.
6
Heat oil in a pan or wok over high heat, add the marinated chicken, sear until browned, then stir-fry for 3-4 minutes until fully cooked; remove and set aside.
7
In the same pan, heat oil over medium heat, sauté garlic, ginger, and white scallion parts for about 1 minute, then increase to high heat and stir-fry the broccoli and carrot for about 1 minute.
8
Return the chicken to the pan, stir for about 1 minute, pour in the sauce, and cook, stirring, until thickened, about 2-3 minutes.
9
Turn off the heat and stir in the toasted sesame oil and sesame seeds.
10
Divide the rice among five meal prep containers, top with the chicken and broccoli, and garnish with the remaining scallion greens before serving or storing.
PrimedTableBETA
