FALL CHICKEN STIR FRY
Big Bowl Restaurant Recipe
5 ounces Chinese broccoli, sliced on the bias into 3 inch sections
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 1/2 teaspoons sugar
1 tablespoon rice wine
1/2 teaspoon salt
1/2 cup chicken stock
6 ounces boneless chicken breast, sliced
1 teaspoon cornstarch
1/2 teaspoon sesame oil
2 cups peanut or vegetable oil
3-4 fresh shiitake, oyster or other fresh mushrooms, sliced
1 1/2 tablespoons chopped ginger
2 teaspoons chopped garlic
2 teaspoons cornstarch blended with 2 tablespoons water
freshly ground black pepper for garnish
Heat a pot of water to boiling and blanch the Chinese broccoli for 1 to 2 minutes. Run under cold water and drain.
Mix the oyster sauce, light soy sauce, wine, 1/4 teaspoon of the salt, and the chicken stock. Set aside.
Mix the chicken with 1 teaspoon cornstarch, the remaining 1/4 teaspoon of salt, and 1/2 teaspoon sesame oil.
Heat 2 cups peanut oil in a wok or skillet until hot but not smoking. When hot add the chicken and stir, separating the pieces, just until the chicken changes color. Remove from the oil with a slotted spoon to drain.
Remove all the oil from the wok or skillet and reserve. Wipe the pan and reheat over high heat. When hot, add 3 tablespoons of the reserved oil. Turn the heat to medium and add the mushrooms. Cook, stirring for 2 minutes, until the mushrooms are softened. Add the ginger and garlic, and stir until fragrant. Add the broccoli, stir briefly, and re-add the chicken.
Turn the heat to high, add the sauce mixture and bring to a boil. Stir the cornstarch and water mixture and add. Stir until the sauce thickens and clears. Put on a serving dish and sprinkle with sesame oil and black pepper. Serve with white rice. Makes 2 to 4 servings.
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