Mia Patel
Chicken and broccoli is a popular Chinese takeout dish. The dish typically consists of chicken, broccoli, and a brown sauce, served over rice. The chicken is usually sliced into thin, bite-sized pieces and marinated before cooking. The broccoli is typically steamed or blanched, and the sauce is made with a combination of ingredients such as soy sauce, oyster sauce, cornstarch, and Chinese cooking wine. The dish is often stir-fried, resulting in juicy chicken and crisp broccoli coated in a rich, flavourful sauce.
| Characteristics | Values |
|---|---|
| Main ingredients | Chicken, Broccoli |
| Other ingredients | Rice, Cornstarch, Oyster sauce, Soy sauce, Chinese cooking wine, Sesame oil, Ginger, Garlic, Sugar, White pepper, Chicken stock, Vegetable oil |
| Chicken preparation | Slice chicken into thin bite-sized pieces, Marinate in a mixture of water, oyster sauce, cornstarch, and vegetable oil |
| Broccoli preparation | Steam or boil, Cut into bite-sized florets |
| Sauce preparation | Combine soy sauce, oyster sauce, Chinese cooking wine, sesame oil, ginger, garlic, sugar, white pepper in a bowl, Thicken with cornstarch slurry (cornstarch and water) |
| Cooking method | Stir-fry |
| Serving suggestion | Serve with steamed rice |
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What You'll Learn
- Chicken and broccoli is a popular Chinese takeout dish
- The chicken is usually tenderised using the Chinese method of velveting
- The broccoli is steamed or blanched
- The sauce is made from a combination of soy sauce, oyster sauce, Chinese cooking wine, and cornstarch
- It can be served with steamed rice or enjoyed as a low-carb option
Chicken and broccoli is a popular Chinese takeout dish
To make chicken and broccoli, you will need chicken, broccoli, and a sauce. The chicken is typically sliced into thin, bite-sized pieces and marinated before cooking. The broccoli is cut into florets and steamed or blanched to retain its crisp texture. The sauce, which is a key component of the dish, is typically made with a combination of soy sauce, oyster sauce, and other aromatics such as ginger, garlic, and sesame oil. This sauce is what gives the dish its distinctive flavour and colour.
There are a few techniques that can be used to enhance the flavour and texture of the dish. One popular method is "velveting" the chicken, which involves tossing the sliced chicken in baking soda to tenderise it before cooking. This technique results in juicy and tender chicken, similar to the texture often found in Chinese restaurant dishes. Additionally, cornstarch can be added to the sauce to thicken it and ensure it coats the chicken and broccoli evenly.
Chicken and broccoli is a versatile dish that can be customised to individual tastes. Some people prefer to use chicken thighs for a juicier option, while others may add extra spices or ingredients such as chilli or carrots to enhance the flavour. The sauce can also be adjusted to suit personal preferences, with some opting for a darker sauce by adding more soy sauce or a thinner sauce by adding more water or chicken stock.
The convenience and simplicity of chicken and broccoli make it a popular choice for those who want to recreate their favourite Chinese takeout dish at home. With just a few key ingredients and a short preparation time, this dish can be easily added to your weekly meal rotation.
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The chicken is usually tenderised using the Chinese method of velveting
Chinese chicken and broccoli is a popular takeout dish. The chicken is usually tenderised using the Chinese method of velveting. This involves coating the chicken in baking soda, leaving it to tenderise, rinsing it, and then cooking it. This technique results in meat that is super soft, slippery, and juicy, similar to the texture of chicken used in Chinese restaurants.
The velveting method is a great way to elevate a homemade Chinese chicken and broccoli dish to "real takeout" level. It is especially useful when using chicken breast, as this cut tends to be less juicy than chicken thigh. By using baking soda, the chicken can be tenderised in just 20 minutes, which is a relatively short amount of time compared to other meat tenderising methods.
The process of velveting chicken for a stir-fry also involves slicing the meat into thin, bite-sized pieces before adding it to the marinade. The marinade typically includes ingredients such as oyster sauce, vegetable oil, and cornstarch, in addition to the baking soda. After marinating, the chicken is cooked in a skillet or wok over medium-high heat.
The Chinese method of velveting chicken is a unique technique that can enhance the texture and flavour of the meat in a stir-fry dish. It is an important step in creating an authentic Chinese chicken and broccoli meal, as it ensures the chicken is tender and juicy, just like the dishes served in restaurants.
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The broccoli is steamed or blanched
The broccoli in Chinese restaurant-style chicken and broccoli is typically steamed or blanched. Steaming the broccoli helps retain its crisp texture and bright green colour, while blanching involves briefly dipping the broccoli into boiling water or steaming it before plunging it into ice-cold water to stop the cooking process. This technique ensures that the broccoli is tender yet still crunchy and retains its vibrant colour.
To steam the broccoli, you can use a stir-fry pan with a bit of water. Place the broccoli florets in the pan and cover them with a lid to trap the steam. Steam the broccoli until it turns tender, which usually takes around 40 to 50 seconds. You can also use a steamer basket or insert if you have one available.
Another option is to blanch the broccoli. Bring a pot of water to a rolling boil and prepare an ice bath by filling a large bowl with cold water and ice cubes. Cut the broccoli into bite-sized florets and carefully drop them into the boiling water. Blanch the broccoli for a short time, about 30 seconds to one minute. Then, quickly remove the broccoli from the boiling water with a slotted spoon or tongs and plunge it into the ice bath to stop the cooking process immediately.
By steaming or blanching the broccoli, you can achieve the perfect texture and colour for your Chinese restaurant-style chicken and broccoli dish. Remember to cut the broccoli into bite-sized florets before cooking to ensure even cooking and easier handling when stir-frying or tossing with the other ingredients.
Additionally, when preparing the broccoli, you can also choose to steam it in the microwave. Cut the broccoli into bite-sized florets and place them in a large, microwave-safe bowl. Cook the broccoli uncovered in the microwave for about 3 minutes. This method offers a quick and convenient alternative to stovetop steaming or blanching.
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The sauce is made from a combination of soy sauce, oyster sauce, Chinese cooking wine, and cornstarch
The sauce in Chinese broccoli chicken is made from a combination of soy sauce, oyster sauce, Chinese cooking wine, and cornstarch. This combination of ingredients creates a rich brown sauce that is full of flavour and much loved by many.
Soy sauce is an essential ingredient in this sauce, adding a deep umami flavour. It is important to note that light or all-purpose soy sauce is typically used, as dark soy sauce can overpower the other flavours with its strong taste and darker colour. Oyster sauce is also key, adding a touch of sweetness and enhancing the overall flavour of the sauce. Chinese cooking wine, specifically Shaoxing wine, is another key ingredient, adding depth and authenticity to the sauce. Finally, cornstarch is used to thicken the sauce, giving it a desirable glossy and coating consistency.
The sauce-making process typically involves whisking or stirring the ingredients together in a bowl. Some recipes call for the addition of other ingredients, such as water, chicken stock, or vegetable oil, to adjust the consistency of the sauce. It is also common to marinate the chicken in a separate mixture, which may include some of the same ingredients as the sauce, such as oyster sauce and soy sauce, to enhance the flavour of the dish.
The sauce is then combined with the chicken and broccoli, either by tossing or stir-frying, to create the final dish. This dish is typically served with steamed rice, and some people enjoy adding additional ingredients, such as sesame oil, chilli, or ginger, to further customise the flavour profile.
Overall, the sauce in Chinese broccoli chicken is a key component, and the combination of soy sauce, oyster sauce, Chinese cooking wine, and cornstarch creates a unique and delicious flavour that has made this dish a popular choice at Chinese restaurants and for homemade recipes alike.
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It can be served with steamed rice or enjoyed as a low-carb option
Chinese chicken and broccoli is a popular takeout dish that can be served with steamed rice or enjoyed as a low-carb option. The dish consists of chicken, broccoli, and a brown or white sauce. The sauce typically includes soy sauce, oyster sauce, and sometimes Chinese cooking wine or mirin.
The chicken is usually sliced into thin, bite-sized pieces and marinated before cooking. Some recipes suggest tenderising the chicken using the Chinese "velveting" method, which involves tossing the sliced chicken in baking soda and leaving it to tenderise for around 20 minutes before rinsing and cooking as normal. This results in a super soft, slippery, and juicy texture.
The broccoli is typically blanched or steamed until crisp and tender. Some recipes suggest cutting the broccoli into bite-sized florets, while others recommend using pre-washed, pre-cut broccoli florets for convenience.
When serving with rice, it is recommended to start cooking the rice at the beginning of the preparation process so that it is ready by the time the stir fry is complete. This dish can be customised to suit individual tastes, such as by adding extra vegetables or spices, or adjusting the sweetness or thickness of the sauce.
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Frequently asked questions
Broccoli chicken is a popular Chinese takeout dish. It is a stir fry made with chicken, broccoli, and a brown sauce. The chicken is typically sliced into thin, bite-sized pieces and marinated. The broccoli is steamed or blanched. The sauce is made with a combination of soy sauce, oyster sauce, Chinese cooking wine or mirin, and other aromatics like ginger, garlic, and sesame oil.
To achieve the authentic taste of Chinese restaurant broccoli chicken, there are a few key techniques and ingredients to consider. Firstly, the chicken can be tenderised using the "velveting" method, which involves tossing the sliced chicken in baking soda and leaving it for about 20 minutes before rinsing and cooking. Secondly, the stir fry sauce should be well-balanced, with a combination of sweet, sour, and salty flavours. This can be achieved by using soy sauce, oyster sauce, honey, ginger, chilli, and garlic. Lastly, cornstarch is often used to thicken the sauce and give it a glossy, coating consistency.
Broccoli chicken is typically served with steamed white rice. However, it can also be enjoyed as a low-carb meal without rice. Some people also like to add other vegetables to the stir fry, such as carrots, pea pods, or mushrooms.
