1 1-inch piece of fresh ginger, peeled and julienned
1 tablespoon black bean sauce
2 garlic cloves minced
1/2 fresh jalapeno with seeds, cut in slices
Instructions
Mix the chicken stock, sherry, cornstarch, sugar, and sesame oil in a small bowl until cornstarch is dissolved.
Trim and peel the broccoli, slicing the large stems in half lengthwise. Cut into 2 inch pieces, separating the leaves from the stems. Blanch the stems in a pot of boiling salted water for 3 minutes. Drain well and set aside covered with plastic wrap.
Heat a wok over high heat and add the vegetable oil. Swirl to evenly coat the bottom and sides of the wok. Add the ginger and stir fry for a few seconds. Add the garlic and jalapeno and cook for 30 seconds. Add the chicken. Stir in the chicken stock mixture and bring to a boil. boil for 1-2 minutes until the sauce thickens. Place the warm broccoli on a large platter and pour the chicken and sauce on top.
Originally Submitted
6/3/2016
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