Recipe below click “show more”
Chicken with Broccoli Recipe cooked in a cast iron wok.
The Broccoli gets steamed and the chicken get velveted ahead of time so this is a dish that can be cooked very quickly once all of the prep is done.
Marinade:
8oz Chicken
1/2 Tablespoon Rice Wine
Splash of Soy Sauce
1 Egg White
1/2 Tablespoon Corn Starch
Sauce:
1/4 Cup Chicken Stock
1 Tablespoon Soy Sauce
1 Tablespoon Hoisin Sauce
1 Tablespoon Honey
1 teaspoon black vinegar
1/2 teaspoon Garlic
1/2 teaspoon Ginger
1/2 teaspoon sesame oil
Pinch of White Pepper
Thickening slurry:
Water and corn starch (I normally use 2 Tablespoons water and 1 Tablespoon corn starch)
Coat Chicken with marinade and set aside.
Make sauce.
Steam Broccoli until just tender then rinse with cold water.
Add chicken to slowly boiling water. Stir quickly to prevent sticking and turn off heat. Stir for about 2 minutes until chicken is opaque. Remove from water, drain and let cool.
Heat wok on high heat, add oil and swirl.
Add chicken and cook until it gets just a bit of color.
Add sauce when starts to boil add Thickening slurry. When sauce is desired thickness turn off heat and serve.
The wok that I am using goo.gl/puXsDA
The wok ring that I am using http://goo.gl/VAlVYK
“Music courtesy of Audio Network”
+Eliana Martinez would not be the same but you can use that, I would go
with the thicker one.
You forgot about the rice! Are you freaking joking me
Man this came out good when I made it If you were my husband making this
you would get yo thang sucked.
Wok Cooking Stir-fry Chicken with Broccoli Recipe…:
http://youtu.be/_md2Hp1UCeo
Can you substitute white cooking wine for the rice wine and apple cider
vinegar for the black vinegar? I live in a small town that doesn’t have
either.
Beautifully done abd explained.. Thanks
ur dog .. LOL…
This looks really good. Does poaching the chicken make it more moist than
just velveting? Nice technique :-)
God bless you sir!!
All these sauces and sodium and you’re scared to stir fry with some oil lol
Loved the music at the end. Very powerful and moving. ‘Sounds like the
theme music of one of those Chinese historical sagas which I enjoy so much.
I am not Chinese by the way.
He definitely uses the right ingredients and has some nice equipment. That
wok is not something he found at Target. But like everything to do with
cooking, it’s all about the execution. I don’t recommend velveting the
chicken. Coat the raw chicken in corn starch and then fry in the hot wok.
Putting it in water just washes away all the vinegar, rice wine, egg and
corn starch anyway. Plus the chicken shouldn’t be wet when it goes into the
wok. The wok fried and coated chicken will be tender. Once it’s browned,
remove it from the wok and then fry the veggies and make the sauce. At the
last minute add the chicken and toss to coat.
Hi. Can someone explain why James boiled his chicken if he was going to
stir fry it with oil anyways? Thanks in advance.
and then there’s a cute little dog at 1:20 kinda wondering what’s he’s
doing
I’m sorry but this is definitely not the way to cook Chinese food. I was
trained by a very experienced Chinese chef and believe me I would never
cook this dish this way. Props to this cook but I’m sorry I don’t like the
way he made this dish.
I just cannot stop laughing@ get yo thang sucked…made my day for real