PEKINESE DRUNKEN CHICKEN
Let's get drunk with this chicken.....:). Nah, I'm just kidding :). This dish is really healthy *for me*. Yes, it used chinese wine called shaoxing, but it is far from making you drunk after you eat it.
This dish is famous for its name. In fact, it is a traditional dish at the time of Tang Dynasty. I like this dish because not only it is tasty and tangy, also it's very easy, fast and healthy dish which is a perfect gateway if you are tired and don't want to cook but you SHOULD cook for your family.
Pekinese Drunken Chicken
1 lb chicken fillet, diced
3 tbsps olive oil
3 cloves garlic, chopped
1.5 cups chicken broth
4 green onions, chopped
4 carrots, peeled and sliced
3 tbsps soy sauce
1 tbsp sugar (Belzy -- I omitted)
1.5 cups shaoxing (Chinese rice wine or sweet sherry are ok)
2 bunches broccoli, wash and rinse
2 cups boiling water (mix with 1/2 tsp salt)
Salt to taste
1. Dice the chicken breasts into bite-sized cubes.
2. Heat the oil in a wok or fying pan. Add the garlic and stir fry for 1 minute.
3. Add the chicken pieces and stir-fry briskly for 2 to 3 minutes.
4. Add in the carrots and stir fry for 2 to 3 minutes.
5. Add the chicken broth and the sugar and bring to the simmer. Allow to simmer for about 10 minutes, stirring occasionally. The broth should reduce to about 3/4 cup without the chicken burning.
6. Add the shaoxing or Chinese rice wine and salt to taste. Bring to simmer for about 1 to 2 minutes. Add in green onion, stirring well.
7. Meanwhile, boil the broccoli in the boiling water mixture for 2 minutes. Remember, do not boil it too long time, you don't want to get a mushy broccoli. Drain it.
8. Arrange the broccoli on a serving plate, then add the chicken. Serve it.