Garlic Broccoli and Chicken

Broccoli and Chicken

When my mom was teaching me how to cook, she used to simply say that basic Chinese cooking merely involves pairing meat with a veggie and sauté with garlic.  This is a perfect example of that philosophy.  It’s easy, simple, healthy and packed with garlicy flavor. 

Cook Time: 15 min                        Yields: 2-3 Servings

o      1 Head of Broccoli

o      6-8 Oz of Chicken thigh meat (w/o skin and bones)*

o      2 Cloves of Garlic finely chopped

o      Cooking Michiu (Rice Wine)

o      Salt and White Pepper powder

1. Trim the head of broccoli by cutting off each floret and peel the skin off using a paring knife.  Soak all the broccoli florets in water.

2. Cut the chicken into bite size pieces and season with a splash of Michiu, salt and white pepper powder (about a teaspoon each).

3. Heat cooking oil in a large sauté pan that has a cover.  Add the garlic and chicken to the pan and sauté over medium-high heat, browning slightly.

4. Drain the broccoli florets and add to sauté pan, toss with the chicken and salt and pepper to taste.  Add about ¼ - ½ cup of water and cover to steam for about 3 minutes.

5. Taste test one of the florets to makes sure that its cooked through but still firm.  If it needs to cook a little more, continue to sauté for a couple more minutes.  Serve with some rice or as a side dish.

You can substitute the chicken with any other meat or seafood, such as beef or shrimp, or just cook the broccoli alone for vegetarian dish.  =)