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Ginger Chicken with Broccoli




Source of Recipe


P.F. Chang's China


List of Ingredients




# For the chicken and marinade: 2 large eggs
# 2 tablespoons cornstarch
# 2 tablespoons vegetable oil
# 1/4 teaspoon ground white pepper
# 1/4 teaspoon salt
# 16 ounces boneless, skinless chicken breast, cut into thin slices

For the cooking sauce and vegetables:
# Canola or soybean oil, for seasoning wok and stir-frying
# 5 1/2 cups chicken stock, divided
# 1/2 pound broccoli, broken into 2- to 3-inch florets
# 2 tablespoons minced fresh ginger
# 2 tablespoons minced green onions
# 1 teaspoon minced fresh garlic
# 1/2 cup wheat-free soy sauce
# 2 tablespoons rice vinegar
# 2 tablespoons granulated sugar
# 2 teaspoons oyster sauce
# 1 tablespoon cornstarch, more if needed
# 1 to 2 tablespoons cold water, as needed
# 1 teaspoon dark sesame oil
# Steamed white rice, brown rice or hot cooked noodles

Recipe



To prepare the chicken and marinade: Combine the eggs, cornstarch, oil, white pepper and salt. Place the chicken in a bowl and pour the marinade over it. Place plastic wrap on top of the bowl, put it into the refrigerator and let the chicken marinate for at least 3 hours.

To prepare the cooking sauce: In a wok lightly rubbed with canola or soybean soil, place 5 cups chicken stock. Bring to a boil, then reduce the heat to a simmer.

Carefully place the undrained marinated chicken into the simmering liquid, and carefully separate the slices, using a pair of chopsticks, so they cook evenly. Cook the chicken about 2/3 of the way, for 2 to 3 minutes. Remove the chicken from the liquid and drain; set aside.

Cook the broccoli until it is tender-crisp, either in the wok with the remaining chicken stock or using a bamboo or metal steamer. When it is tender, drain the broccoli and assemble it in a ring around the edges of a serving plate. Keep the plate warm while you cook the rest of the dish.

Drain the liquid from the wok, clean the wok thoroughly, then add 2 to 3 tablespoons canola oil and heat. Add the ginger, green onions and garlic and stir-fry over medium heat until the vegetables release their flavors and aromas, for 5 to 8 seconds. Add 1/2 cup chicken stock, the wheat-free soy sauce, rice vinegar, sugar and oyster sauce. Bring to a simmer.

Return the partially cooked chicken to the wok and stir-fry until tender and cooked through, for 2 to 3 minutes. Dissolve the cornstarch in the cold water. While the sauce in the wok simmers, stir in half of the cornstarch mixture to thicken. Add more cornstarch mixture as needed, until the sauce coats the back of a spoon. Taste the sauce and adjust the seasonings, if necessary.

Drizzle the dark sesame oil over the mixture in the wok. Pour the contents into the center of the broccoli ring. Serve with steamed white rice, brown rice or noodles.

Makes 1 to 2 generous servings.