¾ lb. chicken breasts without skin
2 green onions, chopped
1 clove garlic, chopped
1 tbsp. soy sauce
¾ tsp. sesame oil
1/3 tsp. Szechwan pepper, optional
½ tsp. cornstarch, for thickening
2 cups broccoli florets
4 slices ginger root, slivered
1 tbsp. wine
¾ tsp. sugar
1 tbsp. hot bean paste, chili sauce
2 tbsp. chicken stock
2 tbsp. oil
Heat wok with oil, garlic, ginger over high heat
and stir in chicken pieces. Cook for 2 to 2½
minutes. Add remainder of ingredients except
blanched broccoli florets and cornstarch, and
stir for a further 1 to 2 minutes. Mix well.
Thicken and place chicken in center of a dish with broccoli on each side.
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