Stir-fried Chicken with Fermented Red Tofu and Broccoli南乳西蘭花炒雞柳
A savory and aromatic stir-fry featuring tender chicken breast fillets, crisp broccoli, and a distinctive sauce made with fermented red tofu for a unique depth of flavor.
01Ingredients
- 300g chicken breast fillet, sliced
- 300g broccoli florets
- 2 cubes (approx. 30g) red fermented tofu (nam yue), mashed
- 2 cloves garlic, minced
- 1 slice ginger, minced
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp cornstarch
- 50ml chicken broth or water
- 2 tbsp cooking oil
Nutrition (per serving)385kcal
- Protein42.5g
- Carbs18.5g
- Fat16g
Fiber 2.8 gSodium 892 mg
02Steps
- Marinate the chicken breast fillet with Shaoxing wine, light soy sauce, and a portion of the cornstarch. Blanch the broccoli florets in boiling water until tender-crisp.
- In a small bowl, combine the mashed red fermented tofu, the remaining cornstarch, oyster sauce, sugar, and chicken broth or water. Mix well until smooth.
- Heat cooking oil in a wok over medium-high heat. Add garlic and ginger, stir-fry until fragrant. Add the marinated chicken breast fillet and stir-fry until cooked through and lightly browned. Remove chicken from the wok and set aside.
- Pour the prepared sauce into the wok and bring to a simmer, stirring continuously until thickened. Return the cooked chicken and blanched broccoli to the wok. Toss everything together to coat evenly with the sauce.
- Serve immediately with steamed rice.
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