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1. In a bowl, toss the sliced chicken breast with the egg white, cornstarch (for velveting) and Shaoxing wine (for velveting). Let it rest for 15 minutes while you prepare everything else.
1 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 together the light soy sauce, dark soy sauce, Shaoxing wine (for sauce), sugar, toasted sesame oil, cornstarch (for slurry) and water in a small bowl until smooth. Cut the broccoli into small florets and mince the ginger and garlic, and slice the scallions, keeping whites and greens separate.
2 tbsp Light soy sauce,
1 tsp Dark soy sauce,
1 tbsp Shaoxing wine (for sauce),
1 tsp Sugar,
1 tsp Toasted sesame oil,
1 tbsp Cornstarch (for slurry),
0.2 cup Water
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3. Bring a pot of water to a boil and blanch the broccoli for 1 minute, then drain well. This keeps it bright green and lets it finish quickly in the wok.
2 piece Broccoli head, cut into small florets
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4. Heat a wok or large skillet over high heat until smoking. Add half of the neutral oil, then spread the chicken in a single layer and sear undisturbed for 1 minute. Stir-fry for another 1 to 2 minutes until just cooked through, then transfer to a plate.
1.5 tbsp Neutral oil (such as vegetable or peanut)
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5. Return the wok to high heat and add the remaining neutral oil. Stir-fry the ginger for 30 seconds, then add the garlic and scallion whites for 10 seconds until fragrant.
1.5 tbsp Neutral oil (such as vegetable or peanut),
1 tbsp Fresh ginger, minced,
3 clove Garlic, minced,
3 piece Scallions, whites and greens separated, sliced
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6. Add the blanched broccoli and stir-fry for 1 minute. Return the chicken to the wok, then stir the sauce again and pour it in. Toss for 1 to 2 minutes until the sauce thickens, turns glossy and coats everything.
1 lb Boneless skinless chicken breast, thinly sliced,
2 piece Broccoli head, cut into small florets,
2 tbsp Light soy sauce,
1 tsp Dark soy sauce,
1 tbsp Shaoxing wine (for sauce),
1 tsp Sugar,
1 tsp Toasted sesame oil,
1 tbsp Cornstarch (for slurry),
0.2 cup Water
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7. Turn off the heat, toss in the scallion greens and serve immediately over steamed rice if desired.
3 piece Scallions, whites and greens separated, sliced
