Fragrant Chicken (Martin Yan) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Martin Yan Quick and Easy Ingredients:
1 tablespoon soy sauce |
1 teaspoon dark soy sauce |
2 teaspoons chinese rice wine or 2 teaspoons dry sherry |
2 teaspoons cornstarch |
1 lb boneless skinless chicken breast, cut into 1-inch cubes |
1/3 cup chicken broth |
2 tablespoons chinese rice wine or 2 tablespoons dry sherry |
1 tablespoon oyster sauce |
1/2 teaspoon black bean garlic sauce |
1 cup vegetable oil |
6 garlic cloves, peeled |
3 small shallots, peeled |
1 teaspoon cornstarch, dissolved in |
2 teaspoons water |
Directions:
1. Make the marinade—combine all marinade ingredients in a bowl; mix well.
2. Add in the chicken; stir to coat; let stand 10 minutes.
3. Make the sauce—combine all the sauce ingredients in a small bowl; mix well; set aside.
4. Add oil to a small saucepan and place over high heat.
5. When the surface of the oil begins to shimmer, add the garlic and shallots; cook/stir until golden brown, about 1 minute.
6. Remove with a slotted spoon and drain on paper towels; remove oil from heat.
7. Place a stir-fry pan over high heat until hot; add 1 tablespoon garlic-shallot oil, swirling to coat the sides.
8. Add in the chicken; stir-fry until no longer pink, 3-4 minutes; add the browned shallots and garlic and the sauce; bring to a boil.
9. Add in the cornstarch solution and cook/stir, until the sauce boils and thickens, about 45 seconds.
10. Transfer to a serving plate.
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