Ingredients:

  • 500 g (1.1 lbs) Chicken Breast, boneless and skinless (sliced thinly against the grain)
  • 1 large Egg White
  • 1 tsp Baking Soda
  • 1 tbsp Shaoxing Rice Wine or Dry Sherry
  • 2 tbsp Cornstarch (for velveting)
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp White Pepper
  • 500 g (1.1 lbs) Fresh Broccoli Florets (cut into bite-sized pieces)
  • 1 tbsp Neutral Oil (Rapeseed or Vegetable oil, for blanching)
  • 1 cup Water or Chicken Stock (for blanching/steaming)
  • 1 cup Low-Sodium Chicken Stock (for sauce)
  • 3 tbsp Light Soy Sauce
  • 2 tbsp Oyster Sauce (or vegetarian Mushroom Sauce)
  • 1 tbsp Granulated Sugar
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Dark Soy Sauce (optional)
  • 2 tbsp Fresh Ginger, minced
  • 4 cloves Garlic, minced
  • 3 tbsp Neutral Oil (Rapeseed/Vegetable/Groundnut, for stir-frying)
  • 2 tbsp Cornstarch (for slurry)
  • 3 tbsp Cold Water (for slurry)

Instructions:

  1. Velvet the Chicken: Place sliced chicken breast in a mixing bowl. Combine with baking soda, salt, egg white, rice wine, and white pepper. Mix thoroughly until the liquid is absorbed.
  2. Add Binder: Stir in the 2 tbsp of cornstarch (for velveting) until the chicken is lightly coated.
  3. Chill: Cover and refrigerate the chicken for a minimum of 30 minutes. (This step ensures the best texture).
  4. Prep the Sauce: Whisk together all ingredients for the Umami Sauce (stock, soy sauces, oyster sauce, sugar, sesame oil, and dark soy) in a small bowl. Set aside.
  5. Prep Thickener: Prepare the Cornstarch Slurry by combining 2 tbsp Cornstarch and 3 tbsp Cold Water in a separate small bowl and set aside.
  6. Blanch the Broccoli: Bring 1 cup of water or stock to a boil in the wok. Add the broccoli florets and 1 tbsp of oil. Steam/blanch for 2-3 minutes until bright green and slightly tender-crisp (al dente). Immediately remove the broccoli, plunge into an ice bath to stop cooking, then drain and set aside.
  7. Sear the Chicken: Wipe the wok clean, then heat it over high heat. Add 2 tbsp of neutral oil until shimmering. Add the marinated chicken and cook quickly for 1–2 minutes until opaque and pale, stirring gently. Do not fully cook. Remove the chicken and set aside.
  8. Sauté Aromatics: Add the remaining 1 tbsp of oil to the wok. Add the minced ginger and garlic. Sauté for 30 seconds until fragrant—do not let the garlic burn.
  9. Add Liquid: Pour the prepared Umami Sauce mixture into the wok. Bring to a rapid simmer.
  10. Thicken the Sauce: Stir the cornstarch slurry briefly. Pour it slowly into the simmering sauce, stirring constantly, until the sauce thickens into a glossy glaze.
  11. Combine Ingredients: Return the partially cooked chicken and the blanched broccoli to the wok. Toss everything together vigorously for 1-2 minutes until the chicken is cooked through (internal temperature 165°F/74°C) and the broccoli is piping hot and evenly coated in the sauce.
  12. Serve Immediately: Check seasoning and serve piping hot over rice.