"This meal centres around a favourite vegetable dish at yum cha – Chinese broccoli with oyster sauce."- Nagi Maehashi. Start this recipe a day ahead.
- Make Restaurant Sauce; Place all ingredients in a screw-top jar. Secure lid. Shake well to combine.
- Place 1/3 cup of the sauce in a large snap-lock bag. Add chicken. Seal bag. Toss to coat. Refrigerate chicken mixture for at least 20 minutes but preferably overnight. Refrigerate remaining sauce.
- Blend cornflour with 2 tablespoons water and 2 teaspoons of the oil in a small bowl. Transfer cornflour mixture and remaining sauce to a small saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Cook, stirring, for 30 seconds or until slightly thickened. Remove from heat. Cover. Keep warm.
- Heat remaining oil in a large frying pan over medium-high heat. Add chicken. Cook for 4 to 5 minutes each side or until caramelised and chicken is cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
- Cook Chinese broccoli in a large saucepan of boiling water for 1 minute or until bright green and just tender. Drain. Cut into 7cm lengths. Transfer to a serving plate. Drizzle with sauce.
- Sprinkle chicken with green onion. Serve with Chinese broccoli and steamed rice.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set