Chicken with Brocolli and Portobello Mushroom
If you look closely, the Dads have been singing paeans to spring. As stated in my previous entry, [spring] does bring a lot of nature’s finest ingredients so we take advantage of this and cook what is best!
For this entry, I’d like to share another veggie and chicken recipe, which is what I consider a somewhat successful kitchen experiment. This combo recipe is not really new since it has appeared in previous blogs (e.g., the use of oyster sauce or sauteing broccoli) but the combination of all these ingredients into one dish is something I did for the first time.
For the meantime, try it out and in case you have suggestions re improving the recipe, please feel free to post a comment.
CHICKEN WITH BROCOLLI AND PORTOBELLO MUSHROOM
¼ chicken breast*, cut into bite pieces
3 tbsp. oyster sauce
2 tbsp. black bean sauce
2 tbsp. sesame oil
3 cloves garlic, chopped finely
1 pc. onion, chopped
2 broccoli heads, chopped into bite pieces
2 Portobello mushroom, sliced
2 tsp. rice flour
1. Prepare the following:
a. Marinate chicken in oyster sauce and sesame oil for an hour.
b. Blanche broccoli in boiling water for two to three minutes then drain. You can stop the cooking process by running it in cold water so the veggies remain green and crunchy. Set aside.
c. In a small bowl, whisk black bean sauce, oyster sauce, and water. Heat this in a saucepan for 2 minutes then slowly add rice flour, whisking the mixture to avoid lumps. Cool the mixture for five minutes.
* You may substitute tofu for the chicken to make it a truly vegetarian meal. 🙂