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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve immediately with steamed rice.

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