Chicken sautéed with broccoli Ingredients: 2 tablespoons of - vegetable oil - 2 tablespoons of - grated fresh ginger - 2 - sliced onions - 250 g of - sliced carrot - 2 teaspoons of - cornstarch - 4 - chicken breasts - 250 g of - broccoli - 250 g of - sliced button mushrooms - 1 glass of - chicken stock - 2 tablespoons of – Sherry – 2 teaspoons of – soy sauce – 2 tablespoons of – water – 1 bowl of – chopped Chinese cabbage.
Utensils：1 Knifekitchen knives- 1 wok- 1 salad bowl- 1 wooden spoon 1 lid 1 saucepan pots and pans- 1 salad bowl 1 Chinese-
Total time:
30 min
Preparation:
15 min -
Cooking:
15 min
Phase 1
Cut the chicken into thin strips.
Phase 2
Heat the oil over high heat in a wok.
Phase 3
Sauté the chicken strips and half the ginger for 2 minutes.
Phase 4
Remove from the wok.
Phase 5
Reserve.
Phase 6
Saute the onions for 2 minutes and add them to the chicken.
Phase 7
Sauté the broccoli, carrots, mushrooms and the rest of the ginger for 5 minutes.
Phase 8
Add a little water if necessary.
Phase 9
In a small bowl, mix together the chicken broth, sherry and soy sauce, pour over the vegetables.
Phase 10
Coverir and let steam for 5 minutes.
Phase 11
Incorporate the onions and reserved chicken.
Phase 12
Mix together the cornstarch and water.
Phase 13
Pour the mixture into the wok and bring to the boil.
Phase 14
Add the Chinese cabbage, mix and cook for 1 minute until tender but still crunchy.
Phase 15
Serve immediately, it’s delicious!
Utensils：1 Knifekitchen knives- 1 wok- 1 salad bowl- 1 wooden spoon 1 lid 1 saucepan pots and pans- 1 salad bowl 1 Chinese-
Total time:
30 min
Preparation:
15 min -
Cooking:
15 min
Phase 1
Cut the chicken into thin strips.
Phase 2
Heat the oil over high heat in a wok.
Phase 3
Sauté the chicken strips and half the ginger for 2 minutes.
Phase 4
Remove from the wok.
Phase 5
Reserve.
Phase 6
Saute the onions for 2 minutes and add them to the chicken.
Phase 7
Sauté the broccoli, carrots, mushrooms and the rest of the ginger for 5 minutes.
Phase 8
Add a little water if necessary.
Phase 9
In a small bowl, mix together the chicken broth, sherry and soy sauce, pour over the vegetables.
Phase 10
Coverir and let steam for 5 minutes.
Phase 11
Incorporate the onions and reserved chicken.
Phase 12
Mix together the cornstarch and water.
Phase 13
Pour the mixture into the wok and bring to the boil.
Phase 14
Add the Chinese cabbage, mix and cook for 1 minute until tender but still crunchy.
Phase 15
Serve immediately, it’s delicious!