Broccoli Chicken

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!


Broccoli Chicken

500 g  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 g  broccoli - cut into small florets
1/2 cup cooking oil

*Marinade
1/4 tsp freshly ground black pepper
1 tsp patis (fish sauce)
1 tsp light soy sauce
cornflour - for dusting

1. Marinate the chicken meat in the black pepper, patis, and light soy sauce for about 30 minutes.
2. Drain meat from marinade and roll the pieces in cornflour, shaking off excess.
3. Mix the oyster sauce, fish sauce, sesame oil, pepper, and sugar in a small bowl and set aside.
4. Boil or steam the broccoli until just cooked. Immediately plunge in cold water. Drain thoroughly.
5. 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.
6. 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.
7. Add the broccoli and continue to stir fry for 1 more minute.
8. Add the rice wine and water and continue to stir fry on medium-high heat for 4 minutes.
9. Stir in the oyster sauce mixture and the tomatoes. Continue to stir fry for 30 seconds.
10. Add the chicken and stir-fry for another 2 minutes or until the chicken is heated through.
11. Dish up to a warm platter and serve at once.