Steamed Chicken with Ginger and Spring Onion accompanied by Stir-Fried Broccoli
Here is a very straightforward meal for everyday eating that is always a big favourite in our house. It can be prepared quickly for a family meal, though these two dishes would also be excellent when combined with others as part of a larger, more formal Chinese banquet.
Chicken with Ginger and Spring Onion
- 2 chicken breasts
- 5 cm ginger (grated)
- A bunch of spring onions (around 6), finely sliced
- A few coriander sprigs
- Half teaspoon ginger powder
- One and a half tablespoons sunflower oil
Put around 300ml water into a pan (the water should reach just half the depth of the chicken.)
Bring the water to the boil and add the chicken. Simmer on a low heat for 3 or 4 minutes then turn the meat over and continue to simmer until the meat is cooked, probably around another 5 minutes. It is very important to cook the chicken on a very low heat. Otherwise the meat will be dry.
Let the meat has cool slightly, then slice neatly.
Heat the oil in a pan until it is very hot, add the ginger powder then the grated ginger and stir for 20 seconds. Then add the spring onion and cook for just another 10 seconds or so before turning off the heat.
Transfer the ginger and spring onion sauce to a bowl, and then add salt and a little juice from the steamed chicken.
Serve the sliced chicken with a generous portion of the sauce spooned on top. This dish can be served at room temperature.
- 500g broccoli / one head
- 1 small carrot
- 2cm piece ginger
- 2 tablespoons of sherry or Chinese rice wine
- 2 tablespoons sunflower oil
Separate the broccoli into small florets and thinly slice the stalk. Slice the carrot diagonally (for a decorative effect you can cut each slice into a leaf shape.)
Crush the ginger and chop finely.
While it is possible to put the uncooked broccoli directly into the wok, many people may find they get better results by lightly steaming the broccoli before stir frying. Restaurants often use this method. Place the broccoli in a pan and add just 3 or 4 tablespoons of water and a pinch of salt. Put the lid on the pan and steam for around 3 minutes. Make sure that the pan does not dry up. Drain the vegetables well. This short steaming should leave the broccoli looking a nice bright green.
Heat the oil in a wok or deep frying pan, add the ginger and carrot then fry for a minute or two. Then add the broccoli and stir fry for another 2 minutes or so. Next add the sherry or rice wine. Cook until the vegetables are tender. If the pan seems a bit too dry during cooking then add a dash of water.
Make the broccoli the last dish you cook and serve immediately. Serve with steamed rice and you have a wonderful Chinese meal!