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RECIPE:

https://woocancook.com/ginger-chicken-broccoli

INGREDIENTS

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 3 green onions

  • 2 medium chicken thighs

  • 1 head broccoli

  • corn starch slurry (2 tbsp corn starch dissolved in water)

  • peanut oil

INGREDIENTS (marinade)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1/2 tsp white pepper

  • 1/2 tsp corn starch

INGREDIENTS (sauce)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 1 tbsp shaoxing wine

  • 1 tbsp rice vinegar

  • 2 tbsp hoisin sauce

  • 1 tbsp doubanjiang

PREP

  • CRUSH and mince the garlic, set aside

  • FINE MINCE the ginger, set aside

  • SEPARATE the whites and greens of the green onions, then slice thinly, set aside

  • SLICE the chicken into half inch pieces, then combine with marinade ingredients and let marinate for 30 minutes

  • COMBINE all sauce ingredients, set aside

ON THE STOVE (steamed version)

  • SLICE the broccoli into short and wide florets, set aside

  • HEAT a wok as hot as possible, then add 2 tbsp peanut oil and long yao

  • ADD the broccoli and saute for 1-2 minutes

  • ADD 1/4 cup water, cover, and steam for 3-5 minutes until fork tender, then remove, reheat, add an additional 4 tbsp peanut oil and long yao

  • ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed

  • TOSS the wok and tilt toward the open flame to ignite for wok hei, then remove

  • DEGLAZE the remaining fond with the sauce mixture plus 1/4 cup water, then let reduce for 1-2 minutes, and remove

  • REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao

  • ADD the garlic, ginger, and whites of the green onions, then saute for 15 seconds until fragrant

  • ADD the chicken, broccoli, and sauce back to the wok, and toss to combine

  • ADD the corn starch slurry to the wok and toss until a thick sauce forms

  • FINISH with reserved greens of green onions

ON THE STOVE (flash fried version)

  • SLICE the broccoli into long/thin spears, set aside

  • HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao

  • ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed

  • TOSS the wok and tilt toward the open flame to ignite for wok hei

  • SHIFT the chicken to one side of the wok, then add the garlic, ginger and whites of green onions, making contact with the wok surface

  • SAUTE for 15 seconds until fragrant, then toss to combine and remove

  • REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao

  • ADD the broccoli and saute for 1-2 minutes

  • ADD the chicken and sauce back to the wok, and toss to combine

  • ADD the corn starch slurry to the wok and toss until a thick sauce forms

  • FINISH with reserved greens of green onions