Chicken and broccoli are a wonderful combination. In this Vietnamese-inspired recipe, the chicken is first marinated, then fried. Then it is paired with crunchy green broccoli. In Vietnam, Chinese broccoli, which is slightly more woody and bitter, would be used. But here I use the variety found in the West, which is sweeter with a distinctive, mild flavour. Chicken thighs are used because of their robust taste which holds up well to the frying. Serve this dish with rice and another vegetable dish for a wholesome meal.
Separate the broccoli heads into small florets and peel and slice the stems. Blanch the broccoli pieces in a large pan of boiling salted water for several minutes, then immerse them in cold water. Drain thoroughly.
Cut the chicken into
Heat a wok or large frying-pan over a high heat until it is hot. Add the
Drain off all the oil. Re-heat the wok and add the
© 1996 Ken Hom. All rights reserved.