GINGER CHICKEN WITH BROCCOLI
Source: KGPE, CBS-TV47, Posted: 1/12/2006
Servings: 3-4

MARINADE FOR CHICKEN SLICES:
16 oz chicken breast sliced
2 eggs
2 tbsp cornstarch
2 tbsp vegetable oil
1/4 tsp white pepper
1/4 tsp salt

Combine ingredients and let marinate in the refrigerator for at least 3 hours.

FOR THE SAUCE:
1/2 cup wheat free soy sauce
2 tbsp rice vinegar
2 tbsp sugar
1/2 cup chicken stock

Combine ingredients and set aside.

VEGETABLES AND AROMATICS:
2 tbsp minced Ginger
2 tbsp minced Scallions
1 Tsp minced Garlic
1/2 pound Broccoli trimmed to 2-3-inch floweret's
FINISHING TOUCHES:
4 tbsp dry cornstarch dissolved in 8 tbsp cold water
Pure Sesame Oil

In a seasoned wok place 1 1/2 pints of chicken stock or water. Bring to a boil then down to a simmer.

Carefully place marinated chicken slices into the simmering liquid. Carefully separate with a pair of chop stick to cook evenly about 2/3 of the way (app. 2-3 minutes)

Remove chicken from liquid and drain.

At this point you can either cook the broccoli until tender-crisp in the liquid you cooked the chicken in or steam the broccoli until tender-crisp in a bamboo or metal steamer. Assemble cooked broccoli in a ring pattern onto your serving plate. Keep warm.

Drain liquid from wok, clean thoroughly and heat 3 tbsp of vegetable oil in the bottom.

Stir-fry the ginger scallions and garlic on medium heat until the flavors and aromas are released, about 5 to 8 seconds.

Add sauce ingredients and bring to a simmer.

Add the cooked chicken back in while stirring and cooking until tender and cooked through about 2-3 minutes. (Always use an internal thermometer to attain a temperature of 165 degrees F and higher for poultry.)

While sauce is simmering add in half of the cornstarch mixture to thicken cook briefly and check consistency sauce should coat the back of a spoon. You can add more cornstarch mixture is needed. Taste sauce and adjust seasonings if needed.

Drizzle with 1 tsp. of sesame oil and pour chicken with sauce into the center of the broccoli ring.

Serve with Steamed White or Brown Rice or Noodles.