delectation

A simple twist on Chicken and Broccolini

I felt like cooking, but wanted something Asian, fast, and simple. I have also fallen in love with broccolini, so that ingredient was a requirement. It seems like baby broccoli, as the name suggests -- it's so young, so tender, so easy to cook, with none of the tough fibrousness of that mature crucifer. But, it's actually a cross between broccoli and chinese kale, and otherwise named "asparation." Absolutely, perfectly elegant and delicious.

This recipe is inspired by some of the dishes Renee writes about in her wonderful blog, Shiokadelicious.

Ingredients:
4 boneless, skinless chicken thighs, cut into bite-sized pieces
Light soy suace
Oyster sauce
Rice Wine
Corn starch
Sugar
Garlic, minced (about 2-4 cloves)
Sesame oil
6 oz. Shiitake mushrooms
6 oz. Broccolini (baby broccoli)

Marinate chicken in soy & oyster sauces, rice wine, garlic, sugar, corn starch, and just a dash of the sesame oil. In the meantime, slice the mushrooms and chop the broccolini. Heat oil in a large pot or frying pan, stir in the chicken. When the chicken has browned and looks like it has some nice caramelization from the sugar, add the mushrooms. If you want more of a sauce, create one by stirring together some corn starch with either water or rice wine. When the chicken is cooked through, remove the batch from the pot. Add a little more oil, then stir in some more garlic and stir-fry the broccolini. Serve the broccolini surrounding the chicken and mushrooms accompanied by steamed white rice.

Posted by claudine at July 8, 2004 10:05 PM | TrackBack