If you notice, the sauces' measurements all had 1/2 Tbsp with it. It's because I got this from the Australian Women's Weekly's Chinese Cooking Class cookbook. In case you don't know, Aussie tablespoon measurement is 20 ml (4 teaspoons) as opposed to the 15 ml (3 teaspoons) for the US and UK. So it was either I keep the measurements and reduce the water or convert it to the US/UK equivalent and keep the water level the same. I chose the latter because I need enough moisture to cook the broccoli which refuses to cook evenly unless I cover the pan and let it simmer through.
1 kg  chicken - cut into serving pieces
oil for deep frying
2 Tbsp oil
1 inch piece of ginger - peeled and grated
1 medium onion
250gm broccoli - washed and cut into small flowerets
1 red bell pepper - deseeded and cut into 1/2-inch cubes
1 x 425 g  can straw mushrooms
1 1/2 Tbsp soy sauce
2 1/2 Tbsp hoisin sauce
2 1/2 Tbsp cooking wine
2 Tbsp vinegar
1 cup water
2 chicken stock cubes
1/2 tsp sesame oil
1 Tbsp cornflour
2 Tbsp water extra
- Dissolve 1 Tbsp cornflour in the 2 Tbsp water.
- Dissolve stock cubes in the water (I use hot water then let it cool down). Add in all ingredients for the sauce - soy sauce, hoisin sauce, wine, vinegar, sesame oil.
- Dredge chicken in cornflour. Deep fry until golden brown, drain.
- In a wok, heat 2 Tbsp oil with ginger gently. Once hot and sizzling, add onion; saute for 1-2 minutes.
- Tip in broccoli, pepper and mushrooms; cook for 2 minutes.
- Add sauce and cover and simmer until broccoli is cooked through.
- Mix in the cornflour-water mixture and boil until thick.
- Add the fried chicken and cook for 2 minutes more. Taste and correct seasonings. Serve.