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Cooking receipe to make stir fried brocoli with hoisin sauce under category General Recipes. You may find some video clips related to this receipe below.
stir fried brocoli with hoisin sauce
chinese
northern region
450g fesh brocoli
1 tablespoongroundnut oil
2 teaspoons garlic finely chopped
2 tablespoons hoisin sauce
3 tablespoons water
Separate the broccoli heads into florets and peel and slice the stems.
Blanch all the broccoli pieces in a large pot of boiling salted water for several minutes.
Then drain them and immerse them in cold water.
Drain again thoroughly in a colander.
Heat the oil in a wok or large frying pan.
When it is moderately hot add the garlic and broccoli pieces.
Stir fry them for about 1 minute and then add f lengthways
1.1L oil
simmering sauce
1.1L water
1 cinnamon stick or Chinese cinnamon bark
210ml dark soy sauce
1 whole star anise (optional)
11/2 teaspoons whole Sichuan peppercorns roasted (optional)
1 tablespoon fresh orange peel finely chopped or dried citrus peel soaked and finely chopped
2 slices fresh ginger
2 spring onions
10g sugar
glaze
2 1/2 tablespoons honey
300ml water
2 tablespoons cider vinegar or Chinese white rice vinegar
garnish
1 lemon cut in wedges
Roasted Salt and Pepper
Combine all the ingredients for the simmering sauce in a large casserole or pot and bring the mixture to the boil.
Then turn the heat down to a simmer.
Lower in the chicken halves and simmer them uncovered for 300 minutes.
Remove the chicken halves and let them cool on a rack for at least three hours.
The skin of the chicken should be completely dried.
In a pan or wok heat the glaze ingredients to boiling point.
Next baste the skins of the dried chicken halves with this glaze.
Let the chicken dry again for another 2 hours keeping it in a very cool and airy place but not in the refrigerator.
The dish can be prepared up to this point the day before you want to serve it.
Heat the oil in a deep fat fryer or large wok and lower in one of the chicken halves skin side down.
Deep fry it until it is a rich dark brown colour and very crisp.
Remove it and deep fry the other half.
Cut the meat into bite sized pieces arrange on a warm platter and garnish.
Serve with Roasted Salt and Pepper.
Much of the work can be done the day before.
Serves 6
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