🍽️ How to Make Chicken with Chinese Broccoli (芥兰鸡)

🧆 Ingredients

• 300g boneless chicken breast or thigh
• 200g Chinese broccoli (Gai Lan), chopped
• 2 tablespoons cornstarch
• 1 egg white
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon sesame oil
• Vegetable oil for stir-frying
• Salt to taste

🍳 Steps

1. Prepare the Ingredients:

   • Rinse the chicken under cold water and pat dry with paper towels. Trim off any excess fat or sinew.
   • Slice the chicken thinly against the grain for tenderness.
   • In a bowl, combine the chicken slices with soy sauce, Shaoxing wine, egg white, and cornstarch. Mix well to coat each piece evenly. Let marinate for at least 15 minutes for optimal flavor and texture.

2. Select and Clean Chinese Broccoli:

   • Choose Chinese broccoli (Gai Lan) with firm, bright green stems and crisp leaves. Avoid wilted or yellowing stalks.
   • Rinse thoroughly under running water, paying special attention to the base and leaves where dirt may collect.
   • Trim off the tough ends and peel any thick stems if necessary. Cut into 2-inch pieces for even cooking.

3. Blanch the Chinese Broccoli:

   • Bring a pot of water to a boil and add a pinch of salt and a few drops of oil (this helps retain the vegetable's vibrant color).
   • Add the chopped Chinese broccoli and blanch for 30–45 seconds, just until the stems turn bright green and are slightly tender but still crisp.
   • Immediately transfer to a bowl of ice water to stop the cooking and preserve crunch. Drain well and set aside.

4. Prepare Aromatics:

   • Mince the garlic and ginger finely. Chop the green onions, separating the white and green parts.

5. Stir-Fry the Chicken:

   • Heat a wok or large skillet over medium-high heat. Add 2–3 tablespoons of vegetable oil and swirl to coat.
   • Add the marinated chicken in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry until the chicken turns opaque and is nearly cooked through (about 2–3 minutes). Remove the chicken and set aside.

6. Stir-Fry Aromatics and Combine:

   • In the same wok, add a bit more oil if needed. Add the minced garlic, ginger, and the white parts of the green onion. Stir-fry for 20–30 seconds until fragrant.
   • Return the chicken to the wok. Add the blanched Chinese broccoli, oyster sauce, sugar, and a splash of water if the mixture seems dry.
   • Stir-fry everything together for 1–2 minutes, ensuring the chicken and broccoli are well coated and heated through.

7. Finish and Serve:

   • Drizzle with sesame oil and toss in the green parts of the green onion. Taste and adjust seasoning with salt or more oyster sauce if desired.
   • Transfer to a serving plate and serve hot with steamed rice.

💡 Tips

• Slice chicken thinly and against the grain for maximum tenderness.
• Marinating with egg white and cornstarch creates a silky texture (velveting).
• Do not overcook the Chinese broccoli; it should remain crisp and bright green.
• Use fresh aromatics for the best flavor.
• If you prefer a richer sauce, add a little chicken stock when stir-frying.
• Serve immediately for the best texture and color.
• For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free.