Directions
- 1Have all ingredients prepped: broccoli, chicken, and sauce.
- 2Measure out 12 ounces of chicken.
- 3Cut the chicken against the grain into approximately 1/8-inch pieces at an angle to ensure tenderness.
- 4To velvet the chicken, add 2 tablespoons of water to the 12 ounces of chicken.
- 5Add 1 tablespoon of oyster sauce (or soy sauce as an alternative) to the chicken.
- 6Add 1 teaspoon of cornstarch to the chicken.
- 7Add 1.5 teaspoons of oil to the chicken.
- 8Massage the chicken until all the water is absorbed.
- 9Let the chicken marinate for at least 20 minutes; it can also be refrigerated overnight.
- 10Cut the broccoli into bite-sized florets. Stems can be used or discarded based on preference.
- 11Smash and roughly chop two cloves of garlic.
- 12Grate about a quarter teaspoon of ginger using a microplane, or smash it.
- 13Prepare the chicken stock by mixing about 2/3 of a cup of hot water with approximately 0.75 teaspoon of chicken bouillon.
Ingredients
- 12 ounces chicken breast
- 2 tablespoons water
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1.5 teaspoons oil
- broccoli
- 2 cloves garlic
- 0.25 teaspoon ginger
- 0.66 cup chicken stock
- light soy sauce
- dark soy sauce
- sesame oil
- Shaoxing wine
- white pepper
- chicken bouillon
- hot water
Equipment
meat boardwokmicroplane
Tips
- Velveting the chicken is crucial for restaurant-quality moistness.
- Prep all ingredients (mise en place) before cooking for speed.
- Broccoli stems are nutritious and can be used in stir-fries or soups.
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