China Lane's Chicken and Broccoli
8 ounces boneless, skinless chicken breast
1 large broccoli crown, cut up into florets
8 slices bamboo shoots
Dash white pepper
Dash sesame oil
Marinade:
1/2 teaspoon salt
1/4 cup water
1 tablespoon cornstarch1 tablespoon vegetable oil
1 small egg white
Sauce:
1/2 teaspoon salt
1/2 teaspoon chicken seasoning
1/2 teaspoon sugar
1/2 teaspoon dried fried onions (optional)
1 clove garlic, minced
2/3 cup chicken broth
1 tablespoon cornstarch
1. Cut chicken on the bias and put pieces into a small bowl.
2. For the marinade, add salt and water to chicken and mix in by
hand. Add cornstarch and blend until completely dissolved. Combine
vegetable oil with egg white and add to chicken mixture. Let chicken
soak in the mixture for half an hour.
3. For the sauce, combine chicken seasoning, salt, sugar, freshly
minced garlic, dried fried onion bits, chicken broth and cornstarch.
4. In a large pot of boiling water, blanch broccoli, bamboo shoots,
carrots and the marinated chicken, about 30 seconds. Drain chicken
and vegetables.
5. In an oil-coated wok over medium-high heat, bring sauce mixture
to a soft boil. Add chicken and vegetables. Season with white pepper
and sesame oil to taste. Serve with rice. Yield: 4
servings. |