500 g. of chicken breast fillet, cut into thin strips
about 2 tablespoonfuls of finely minced garlic
2 shallots (or 1 large onion), peeled and thinly sliced
lots of broccoli leaves, tough ends of stalks cut off and discarded
5-6 tbsps. of vegetable cooking oil
3 tablespoons of sherry wine or rice wine
light soy sauce
ground pepper, to taste
Cooking procedure :
Season the chicken breast fillet with 1/4 light cup soy sauce, ground pepper, sherry wine or rice wine, 1 tablespoon of sesame oil, and 2 tablespoonsful of cornstarch. Marinate for atleast 1 hour.
Heat the cooking oil in a large shallow pan. Add the marinated chicken and cook, stirring, until lightly browned around the edges. Add the garlic and sliced onion. Cook for about a minute before adding the broccoli leaves. Pour in the soy sauce mixture a few at a time, adjusting according to one's desired taste. Add some ground pepper. Stir a few times then lower the heat, cover and simmer for 5-8 minutes, depending on how mature the broccoli leaves are. More time is require for more mature leaves over the tender ones. Add 1 tablespoon of sesame oil and quickly stir and remove from heat. Serve with warm rice.
Add more soy sauce, if necessary, before serving. Or serve with soy sauce on the side.