Original: English

Chicken and Broccoli Stir-Fry with Oyster Sauce

This Chicken and Broccoli Stir-Fry is a masterpiece recipe that uses only two main ingredients and simple seasonings. The crispness of the broccoli and the juiciness of the chicken are coated in a rich oyster sauce, making it a dish that will make you want to eat more rice. We'll also cover tips for preparation and cooking. Enjoy this nutritious and delicious stir-fry for your daily meals!

📖Cooking Basics

dry（tantanmen）

Steps

Place broccoli in a bag, add enough **water** to cover, shake well, and drain thoroughly.
🕒 01:20
Lightly oil a frying pan.
🕒 01:55
Cut the washed **broccoli head** into florets. For florets that are too large to eat in one bite, make a cut from the bottom of the stem to just before the tip with the heel of your knife, and then tear them apart by hand. **[This is the trick!]** Tearing after making a cut in the stem allows for clean separation without crumbling.
🕒 02:05
Trim off any dried or tough parts of the broccoli stems and cut the soft inner part into bite-sized pieces, then add to the frying pan.
🕒 03:58
Remove **chicken thigh (360g)** from the package and pat dry any reddish liquid from the surface with paper towels.
🕒 05:01
Feel the entire chicken piece with your hands to check for any bones and remove them if found.
🕒 05:22
Pierce the tendon at the base of the chicken's Achilles tendon with the tip of your knife and cut it.
🕒 05:40
Cut the tendon-trimmed chicken into bite-sized pieces and place in a plastic bag.
🕒 06:24
Add **2 tbsp of water** to the broccoli in the frying pan, and mix to coat everything with oil and moisture.
🕒 07:09
Place the frying pan over low to medium heat and warm until you hear a sizzling sound.
🕒 07:35
Cover with a lid and steam-fry the broccoli for 2 minutes. **[This is the trick!]** Do not cook for more than 2 minutes to maintain a crisp texture.
🕒 08:06
Turn off the heat, remove the lid, and transfer the broccoli to a bowl.
🕒 08:57
Add **2 pinches of salt** to the chicken in the plastic bag and shake to mix.
🕒 09:43
Add **1 tbsp of flour** and shake the bag to coat the chicken evenly with air. **[This is the trick!]** Coating with flour helps retain moisture in the chicken, preventing it from becoming dry, and allows the sauce to adhere better.
🕒 10:12
Arrange the floured chicken pieces in the frying pan with the skin-side down.
🕒 10:46
Turn the heat to low and let it cook undisturbed until you hear a sizzling sound from the chicken.
🕒 11:29
Close the lid and cook the chicken skin-side down for 2 minutes until crispy.
🕒 11:45
In a bowl, combine **1 tbsp oyster sauce**, **1/2 tbsp soy sauce**, **2 tbsp cooking sake (rice wine)**, and **1/2 tbsp potato starch**. Mix thoroughly to create the sauce.
🕒 11:58
After 2 minutes, open the lid, flip all the chicken pieces over. **[This is the trick!]** Hold the edge of the meat when flipping to avoid scratching the pan with the tip of your tongs.
🕒 12:45
Close the lid again and cook for another 2 minutes to ensure it's cooked through.
🕒 13:31
Turn off the heat, open the lid, and wipe away any excess oil from the chicken with paper towels.
🕒 14:18
Return the previously removed broccoli to the frying pan and mix to coat with the chicken's flavor.
🕒 15:03
Once the frying pan has cooled slightly, add the prepared sauce and mix quickly to coat everything.
🕒 15:34
Turn the heat to low and generously grind **black pepper (to taste)** over the stir-fry.
🕒 16:36
Stir-fry for about 2 minutes, or until the broccoli reaches your desired tenderness.
🕒 16:55
Once the broccoli has released moisture and the sauce has thickened, turn off the heat, plate, and serve.
🕒 18:03