Relish the fusion of chicken stir-fry with Chinese broccoli & mushrooms in this satisfying dish. The tender chicken paired with the crispness of gai lan offers a delightful contrast. When this recipe first graced our blog in 2013, it didn’t get the spotlight. Now, it returns, reimagined and fine-tuned for a superior flavor experience.
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The Inspiration Behind the Dish
Transporting me back to my university days, this chicken and broccoli fusion is a testament to homesick cravings. College had me experimenting with make-your-own pasta dishes and settling for the only vegan salad option if I was slightly late. Yet, the hankering for home-cooked Chinese delights persisted.
During one such nostalgic phase, I stumbled upon a dish on a takeout menu, depicting a chicken dish with what looked like Chinese broccoli. My heart raced at the thought of relishing a familiar flavor. But the taste – overly salty and oddly sandy – was a letdown. That episode strengthened my resolve to recreate the authentic flavors of my youth. This recipe, documented on our family blog, epitomizes the victory of mastering one’s culinary roots.
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Essential Ingredients
For Marinating the Chicken:
- 12 ounces boneless chicken breast
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon oyster sauce
Main Components:
- 12 ounces gai lan (washed diligently)
- 4 ounces oyster mushrooms (or use fresh shiitake mushrooms, or 4 large rehydrated dried shiitake mushrooms)
- 2 ginger slices
- 3 garlic cloves, sliced
- 1/4 cup chicken broth
- 2 teaspoons soy sauce (light variety)
- 1 1/2 tablespoons oyster sauce
- ¼ teaspoon white pepper
- 1/4 teaspoon sugar
- ¼ teaspoon sesame oil
- 3 tablespoons vegetable oil (set aside in parts)
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch (blend with 1 tablespoon water)
Cooking Steps: A Culinary Journey
- Begin by thinly slicing the chicken breast. For marinating, mix the chicken with water, cornstarch, vegetable oil, and oyster sauce. Let this mixture sit for 15-20 minutes.
- Prepare your Chinese broccoli by removing the ends and breaking the stalks into manageable pieces. If you’ve chosen shiitake mushrooms, slice them up.
- For the sauce, combine chicken stock, soy sauce, oyster sauce, white pepper, sugar, and sesame oil. Set this aside.
- Use a tablespoon of oil to boil the Chinese broccoli in a wok or pot for about 30-45 seconds. Remove promptly and drain any excess water.
- For the stir-fry, heat up the wok, add in the oil, followed by the chicken. Sear both sides for about 20-30 seconds each. After stir-frying for an additional 10-15 seconds, remove and set aside.
- With a medium-low flame, cook the ginger in the wok with some oil. Gradually increase the heat, add the mushrooms, garlic, and water for deglazing. Incorporate the Shaoxing wine and continue stir-frying.
- Pour the earlier prepared sauce into the mix and let it simmer. Now, blend in the cornstarch mixture to thicken the sauce.
- Combine the chicken back into the thick sauce, followed by the blanched Chinese broccoli. After a quick 30-second stir-fry, it’s ready to be devoured.
Feel the comforting embrace of home with each bite, and here’s hoping this dish fulfills your culinary yearnings as it did mine. Enjoy your meal!