Chinese comfort food: this is an Asian one-dish stir fry with equal parts oyster mushroom, broccoli florets and chicken breast or thighs, simple and yummy. If you’re not a fan of ginger you can leave it out, but in my opinion the ginger root makes the dish – gives it a nice heat and earthy fragrance. I usually use it and then pick it out before serving.
Ingredients
to serve 6-8 people
1 piece of ginger root, about the size of a palm, skinned and coarsely chopped
6 cloves of garlic, peeled and finely chopped
1 head of broccoli, divided into florets
1 box of oyster mushrooms (roughly the same sort of volume as the broccoli)
6 chicken thighs (or breasts if you prefer), chopped
3-5 tablespoonfuls of oyster sauce
1 teaspoonful of cornflour
4 tablespoonfuls of warm water
2-3 tablespoonfuls of sesame oil
Heat the sesame oil in a wok (or pan) on a medium flame. Toss in the garlic and the ginger and fry till cooked and soft but not brown, and that amazing garlic and ginger smell is wafting through your kitchen.
Turn up the fire, add the chicken thighs and fry till the surfaces are cooked through. Add the oyster mushrooms and the broccoli florets. Stir well, then cover for a minute or two.
Mix the cornflour and warm water together, then pour the mixture into the pan and stir until the sauce thickens slightly.
Remove from heat, plate and serve with steamed white rice:
Simple and perfect for rainy days in!