Beef and Broccoli

Velvet-textured beef and broccoli stir-fried with garlic and ginger in a rich oyster and soy sauce glaze.

Ingredients

• 600g chicken thighs
• 2 cups jasmine rice
• 2 tbsp grated fresh ginger
• 2 tsp five-spice powder
• 2 tbsp toasted sesame oil
• 2 bok choy, chopped
• a handful of fresh cilantro, chopped
• a generous spoonful of oyster sauce
• 1 cup chicken stock

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and doubanjiang (chili bean paste), and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced scallion whites over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the star anise and carrots, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 10 mins.

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