Poached Chicken Breast with Spicy Wok Tossed Broccoli in Oyster Sauce
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Poached Chicken Breast with Spicy Wok Tossed Broccoli in Oyster Sauce
Recipe Michael Weldon
Ingredients
2 chicken breasts
1 cup water
1/2 cup chinese cooking wine
1/4 cup soy
1 thumb size piece of ginger, sliced
2 garlic cloves crushed
1 head of broccoli, sliced thinly
1 brown onion, sliced thinly
2 garlic cloves
1 thumb sized piece of ginger, chopped finely
2 birdseye chillies, sliced
1/2 cup oyster sauce
2tbs chinese cooking wine
1tbs soy sauce
1tbs sesame oil
1tbs rice wine vinegar
Squeaky Gate extra virgin olive oil
fried shallots to garnish
Method
Combine the water, 1/2cup cooking wine, 1/4cup soy, sliced ginger and crushed garlic in a small saucepan. Bring to the boil then add the chicken breasts, place the lid on and reduce to a simmer. Simmer for 5 minutes then turn off the heat and poach for 5 minutes.
Heat a wok until it begins to smoke. Add a drizzle of oil and the broccoli, cook until the broccoli softens. Add the onion, garlic, ginger and chilli, fry for a minute until they lightly brown.
In a bowl combine the oyster sauce, cooking wine, soy, sesame oil and rice wine vinegar, mix together.
Add the oyster sauce mixture into the wok and toss through until all the broccoli is coated.
Slice the chicken and serve in a bowl with a little of the poaching stock spooned over the top. Serve the broccoli on the side.
