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Chinese broccoli with oyster sauce and marinated chicken
Chinese broccoli with oyster sauce and marinated chicken
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious Chinese broccoli with savory oyster sauce, perfect for yum cha. Start prep a day in advance.
Ingredients:
  • 750g chicken thigh fillets, trimmed, halved
  • 1.25 gm cornflour
  • 27.60 gm vegetable oil
  • 1 large bunch gai lan (Chinese broccoli), trimmed
  • Green onion, sliced, to serve
  • 600.00 gm white long-grain rice, steamed, to serve
  • 100.65 gm oyster sauce
  • 21.00 gm soy sauce
  • 40.00 ml shao hsing (Chinese cooking wine)
  • 1 tsp sesame oil
  • 4.50 gm white sugar
  • 2 tsp fresh ginger, finely grated
Instructions:
  • Prepare the Restaurant Sauce by adding all ingredients to a screw-top jar. Seal the lid tightly and shake vigorously until well combined.
  • In a large snap-lock bag, combine 1/3 cup of the sauce with the chicken. Seal the bag and toss to coat the chicken. Refrigerate the chicken mixture for at least 20 minutes, or preferably overnight. Refrigerate the remaining sauce separately.
  • In a small bowl, combine cornflour, 2 tablespoons of water, and 2 teaspoons of oil. Pour the cornflour mixture and the rest of the sauce into a small saucepan. Simmer over medium-high heat, stirring occasionally, until slightly thickened for about 30 seconds. Remove from heat, cover, and keep warm.
  • In a large frying pan over medium-high heat, heat the remaining oil. Add the chicken and cook for 4 to 5 minutes on each side until caramelized and cooked through. Transfer the chicken to a plate, loosely cover with foil, and let it rest for 5 minutes.
  • Blanch Chinese broccoli in boiling water for 1 minute until vibrant green and slightly tender. Drain, cut into 7cm lengths, and place on a serving plate. Finish by generously drizzling with sauce.
  • Top the chicken with a generous amount of fresh green onion. Accompany with vibrant Chinese broccoli and fluffy steamed rice.

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