Because I live in college dorms, I need to cook a bit for myself, so this is what I made today. Tasted pretty good. Just chicken breasts, frozen broccoli, oil and a pre-made seasoning
by KNECHTIK2006
Because I live in college dorms, I need to cook a bit for myself, so this is what I made today. Tasted pretty good. Just chicken breasts, frozen broccoli, oil and a pre-made seasoning
by KNECHTIK2006
15 Comments
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Not a bad start! I’d get a bit better color on the chicken before adding the broccoli, but that’s a perfectly functional start to a meal.
As someone who has done a lot of chicken-rice-veg meals when I’ve been in less than ideal financial times, fresh broccoli makes a HUGE difference as well. Some garlic (even “jarlic” aka minced preserved garlic, which you can buy a BIG container of at Costco for a few bucks) also helps a lot. Keep experimenting!
If you find your chicken being too dry, I recommend pan frying the whole breast, getting a nice sear on both sides and letting it reach cooked temp by resting and cutting it against the grain then tossing it in the juices right before serving.
How do you know if the chicken is a beginner
Buy sesam seeds. I did alot of different one pots and adding sesam seeds is always a gamechanger. Combined with chicken and different vegetables. A whole package can last up to 6-12 months and it somehow enhances the meal
Looks a lot better than what I was making in college. If you think of it, next time get a box of corn starch for a couple bucks, stir a tablespoon or so into cold water, then stir that mixture in at the end for an instantly thicker, richer sauce
Banger to start out with, legendary combo and looks good
Love chicken and broccoli! If I might, cut the chicken into slightly smaller pieces and cook by itself with oil only. Just donāt touch it till you see some brown bits forming, then add your veg. So much flavor comes from the āMaillard reactionā of caramelizing the sugars in proteins.
If it will fit on the burner, I would recommend a wider pan. It’ll help the chicken not steam, but sear. Same with the broccoli. I’d be proud of it if I were you!
Velveting the chicken is a fantastic way to level up that dish.
Nice start, keep it up! Stay curious.
Add rice and cheddar. Yummy.
If you’re open any suggestions. One of the biggest differences I’ve seen in my cooking is to, not be afraid of using a higher heat and more fat (oil). When you add the chicken it should be instantly searing (especially when it’s cut small) I would then take the chicken out when it’s fully cooked before adding the broccoli.
Did you use frozen or fresh? If it’s frozen make sure it’s thawed and dried before this style of cooking or it will leach out a bunch of water into the pan/ sauce.
Last tip, one I’ve seen echoed is to use starch. Traditionally in Asian style cooking they use potato starch. I’ve had luck mixing my starches with my sauce before adding it to the mix, or you can mix it with water to add a little at a time to dial in what you’re looking for. Green onion would also be a great addition to garnish.
For a beginner “American Chinese takeout style” chicken and broccoli sauce I’d mix; Soy sauce, Oyster sauce, sugar (it’s crazy how much sugar is in A-C sauces), grated garlic and ginger, Shaoxing wine, and starch. It seems like a ton of ingredients, but what’s nice is that each bottle is $5-$10 and you can make hundreds of dishes with them. For ratios of the sauce I always recommend tasting as you go until you get the mix how you personally like it. Great luck to you in your studies! I hope to see future posts!
Check out videos by the Laus – Chinese cooking family. It will take you the next step.
I was inexplicably afraid to cook for a long time. Keep it up.
If you can marinate your chicken first, itās more tender. Slice chicken in thinner pieces and then add some 1 tsp corn starch, salt, pepper, garlic powder and some cooking wine.. marinate for 30 mins. Cook chicken with hot oil and then take it out. Cook your broccoli till tender, toss in chicken and sauce and bam youāre done!