That’s why it felt so fantastic to delegate cooking to my capable husband, who has a deft hand with a knife and a frying pan, but hardly ever gets enough practice.
Freshly showered and wine glass in hand, I had the pleasure of watching someone else do the cooking. It was nice. I could get used to it.
Chicken with Broccoli, Daddy-style
2 egg whites, lightly beaten
1 tablespoon cornstarch
1/2 teaspoon salt
1 pound boneless skinless chicken (husband likes thighs)
1/3 cup chicken broth
1/4 cup soy sauce
1/4 cup sake, dry sherry or white wine
1 tablespoon honey or brown sugar
1 head broccoli, trimmed and sliced into bite-sized pieces
1 tablespoon peanut oil
1/2 cup thinly sliced onion
2 garlic cloves, thinly sliced
1 hot chili pepper (optional)
Whisk the egg whites, 1 teaspoon cornstarch and salt in a a medium bowl.
Slice the chicken very thinly crosswise and add to the bowl, tossing to coat. Set aside.
In a small bowl, mix chicken broth, soy sauce, sake, honey and remaining cornstarch; set aside.
Blanch broccoli in a pot of boiling water 2 minutes, drain.
Heat the oil in a wok or large skillet over high heat. Toss in the onion, garlic and chili; stir until fragrant, about 1 minute. Add the chicken and stir until no longer pink, 3 minutes more.
Make a well in the center of chicken mixture; pour in soy mixture and bring to boil. Add the broccoli and stir everything together until evenly coated and thickened.
Serve with steamed rice.