Stir-fried Chinese broccoli and chicken from The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan

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Notes about this recipe

  • Delys77 on January 09, 2015

    Pg. 210 I doubled the recipe to serve 4 but I only went with about 1.25 lbs of gai lan. I followed the recipe except that I added a dash of soy and I separated the stalks from the leaves and put the stalks in first. I also removed the chicken while I cooked the stalks. Lastly I did thicken the sauce with a bit of corn starch. Overall very simply and homely but really quite tasty. An excellent preparation for Gai Lan since the minimal other ingredients allow it to shine.

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