Name: Stir-fried Chinese Broccoli and Chicken
Yield: Makes 2 servings as a main dish or 4 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; ½ cup water or chicken broth, homemade or purchased, or as needed; ¼ teaspoon ground white pepper, or to taste; ¼ teaspoon sugar; ½ teaspoon salt, or to taste; 1½ tablespoons minced garlic; 2 tablespoons vegetable oil; 8 to 10 ounces boneless, skinless chicken thighs, trimmed of fat; 12 ounces Chinese broccoli; 1 tablespoon thinly slivered fresh ginger

Preparation info

Makes
2
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Every Chinese cook has a basic Stir-fry recipe that can be varied with the seasons. Fah uses this one, which keeps the vegetables crisp, the seasonings uncomplicated, and the sauce minimal. The secret to any good Stir-fry is to cut the vegetables and meat into similar sizes and shapes and to prepare all the ingredients before turning on the heat. If you can’t find Chinese broccoli, broccolini, broccoli raab (rapini), and common broccoli will also work,