3/4 pound chicken
In a small bowl combine 1/4 cup of the chicken broth, the 2
remaining tablespoons of soy sauce, the cornstarch, oyster sauce,
sesame oil and crushed red pepper and set aside.
Heat a wok over high heat until hot. Add the cooking oil and,
when hot, add the pork. Stir-fry until no longer pink, about 1 minute.
Transfer the chicken to a plate and cover loosely with aluminum foil to
keep warm. Add the onion and garlic to the wok and cook until slightly
softened and fragrant, about 30 seconds. Add the broccoli and remaining
1/2 cup of chicken stock and cook, stirring, until the broccoli is
tender-crisp, about 3 minutes. Add the soy sauce mixture and cook for 1
minute, or until the sauce is thickened. Return the chicken to the wok and
add the cashews. Toss to thoroughly combine and serve immediately with rice, garnished with the green onions.
3 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
3/4 cup chicken broth
2 teaspoons cornstarch
1/4 cup oyster sauce
1/2 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 tablespoons cooking oil
1 medium onion, julienned
3 cloves garlic, thinly sliced
12 ounces broccoli florets or Chinese broccoli, cut into bite-size pieces
1/2 cup roasted cashew nuts
Steamed Rice, as accompaniment
Green onions, thinly sliced on the bias, garnish
Using a sharp knife, slice
the chicken into 1/4-inch thick slices across the grain. Cut
each slice crosswise at 1/4-inch intervals so that you have long thin
pieces of meat. Transfer pork to a small bowl, add 1 tablespoon of the
soy sauce, the rice wine, and toss until thoroughly combined.
Refrigerate for at least 30 minutes.
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