Broccoli and chicken stir fry
Broccoli is available all year round and is the vegetable ingredient in this yummy stir fry. Instructions how to poach chicken are included at the end of the recipe. Watch the video how to make this stir fry.
1 tsp canola oil
1 onion, sliced
2 carrots, finely sliced
1 head broccoli, sliced into florets
1 Tbsp peeled and grated ginger
3 cloves garlic, crushed
2 Tbsp soy sauce
1 Tbsp white vinegar
2½ cups shredded cooked chicken
2 tsp cornflour
½ cup water
2-4 cups cooked rice, hot
Heat canola oil in a large frying pan over a high heat.
Add onion, carrots and broccoli and stir fry for 2 minutes.
Add ginger and garlic and continue to cook for a further minute while mixing.
Add soy sauce, vinegar and chicken. Continue to stir fry for another minute.
Mix together cornflour and water in a small bowl, slowly add to the pan, stirring constantly until the sauce has thickened.
Remove from heat and divide among 4 bowls.
Add hot rice and serve.
Use ¼ tsp of dried ginger in place of fresh ginger.
To make this dish feed more people add 1-2 cups of frozen vegetables at the same time as the ginger and garlic.
Poached chicken instructions
2-2.5 kg whole chicken, thawed or fresh
2 cloves garlic, chopped
2 Tbsp chopped ginger
2 Tbsp soy sauce
2 Tbsp white vinegar
Place all ingredients into a large saucepan. Add cold water until chicken is covered.
Bring to a slow simmer on the stove top. Put a lid on and cook gently for approximately 1½ hours or until chicken is cooked. [The chicken is cooked when it falls apart easily and there is no pink flesh].
Carefully remove chicken from the poaching liquid and allow to cool until it can be handled safely.
Remove chicken flesh from bones and divide into three portions.
Place chicken bones back into poaching liquid and bring to a simmer. Continue to cook for a further 1-2 hours.
Strain this liquid through a sieve and set aside to cool.
Once cooled, freeze or refrigerate and use as chicken stock in other recipes.