When I saw the picture of this dish in Ken Hom's Hot Wok cookbook, I thought I just gotta make one like it. The combination of chicken and broccoli I definitely cannot resist. But you know how it is with Ken Hom's recipes, you have to tone the saltiness way way down. I wonder if he has any kidney problems?
The very first time I cooked this it was sooo salty that me and my husband were not able to continue after a few spoonfuls. So this time the patis is reduced to a third, oyster sauce and soy sauces reduced as well and I eliminated the salt. Perfect!
500 gm boneless chicken thighs - cut into 1-inch pieces
2 Tbsp chopped garlic
1 medium onion - quartered
2 Tbsp rice wine or cooking wine
2 Tbsp water or chicken stock
3 medium tomatoes - quartered
2 Tbsp oyster sauce
1/2 Tbsp patis (fish sauce)
1 tsp sugar
1/2 tsp freshly ground black pepper
2 tsp sesame oil
450 gm broccoli - cut into small florets
1/2 cup cooking oil
1/4 tsp freshly ground black pepper
1 tsp patis (fish sauce)
1 tsp light soy sauce
cornflour - for dusting
- Marinate the chicken meat in the black pepper, patis, and light soy sauce for about 30 minutes.
- Drain meat from marinade and roll the pieces in cornflour, shaking off excess.
- Mix the oyster sauce, fish sauce, sesame oil, pepper, and sugar in a small bowl and set aside.
- Boil or steam the broccoli until just cooked. Immediately plunge in cold water. Drain thoroughly.
- Heat a wok with the cooking oil over medium heat. Once hot, fry the meat pieces until golden brown. Drain on paper towels and set aside.
- Drain off all the oil. Heat the wok again and add 1 Tbsp oil. When it is hot add the garlic and onion. Stir fry for 1 minute.
- Add the broccoli and continue to stir fry for 1 more minute.
- Add the rice wine and water and continue to stir fry on medium-high heat for 4 minutes.
- Stir in the oyster sauce mixture and the tomatoes. Continue to stir fry for 30 seconds.
- Add the chicken and stir-fry for another 2 minutes or until the chicken is heated through.
- Dish up to a warm platter and serve at once.