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1. Toss the sliced chicken breast with the egg white, cornstarch (for velveting) and Shaoxing wine (for velveting) until evenly coated. Rest for 20 minutes while you prep the other ingredients.
1.2 lb Boneless skinless chicken breast, thinly sliced,
1 piece Egg white,
1 tbsp Cornstarch (for velveting),
1 tbsp Shaoxing wine (for velveting)
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2. Whisk the light soy sauce, dark soy sauce, Shaoxing wine (for sauce), sugar, sesame oil, chicken stock and white pepper in a bowl. In a separate small bowl, stir the cornstarch (for slurry) with the water (for slurry) until smooth.
2 tbsp Light soy sauce,
1 tsp Dark soy sauce,
1 tbsp Shaoxing wine (for sauce),
1 tsp Sugar,
1 tsp Toasted sesame oil,
0.5 cup Chicken stock,
1 tbsp Cornstarch (for slurry),
2 tbsp Water (for slurry),
0.2 tsp Ground white pepper
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3. Heat a wok over high heat until just smoking. Add half of the neutral oil and swirl to coat. Spread the chicken in a single layer and sear undisturbed for 1 minute, then stir-fry for 1 to 2 minutes until just cooked through. Transfer to a plate.
1.5 tbsp Neutral oil (such as peanut or canola)
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4. Return the wok to high heat and add the broccoli with the water (for steaming broccoli). Cover and steam for 1 to 2 minutes until bright green and crisp-tender, then uncover and let any remaining water evaporate. Transfer to the plate with the chicken.
2 piece Broccoli head, cut into small florets,
3 tbsp Water (for steaming broccoli)
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5. Add the remaining neutral oil to the hot wok. Stir-fry the ginger and scallion whites for 30 seconds, then add the garlic and cook for 10 seconds until fragrant, taking care not to burn it.
4 clove Garlic,
1 tbsp Fresh ginger, minced,
3 piece Scallions, whites and greens separated,
1.5 tbsp Neutral oil (such as peanut or canola)
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6. Return the chicken and broccoli to the wok. Pour in the sauce mixture and bring to a bubble, about 1 minute. Stir the slurry again, add it, and toss for 30 to 45 seconds until the sauce turns glossy and clings to the ingredients.
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7. Fold in the scallion greens and serve immediately over the cooked jasmine rice.
3 piece Scallions, whites and greens separated,
4 cup Cooked jasmine rice, for serving
