Chicken </big>with<big> Chinese Broccoli

Click to Enlarge	Chicken with Chinese Broccoli Thailand - Gai Phat Phak Khanah King
	Serves Effort: Sched: DoAhead:	2 main *** 3/4 hr Prep		Pretty good chicken with plenty of greens. Chinese Broccoli, which has become common at farmer's markets and Asian markets in California, is quite similar to Italian Rapini except it's actually broccoli and Rapini is a turnip green. The source for this recipe tends to Thai/Chinese, so this dish isn't chili-hot at all. To compensate I serve it with Chili Vinegar Sauce on the side.

12
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2
1/4
1/8
1
1/2
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1
2
ar
8
1/2
1
1/3
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c
t
T
T
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T

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in
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Chicken meat
-- Marinade
Garlic
Cilantro Stems (1)
Black Pepper
Fish Sauce
Soy Sauce, light
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Sesame seed
Red Chili large (2)
Soy Sauce light
Chinese Broccoli
Ginger fresh
Oil
Stock
-- Serve with --
Jasmine rice,
Chili Vinegar (3)

Prep

Cut CHICKEN into bite size pieces about 1/4 inch thick.
Crush GARLIC and chop small. ChopCILANTRO STEMS small (Note 2). Pound together in a mortar with BLACK PEPPER.
Mix all Marinade Items with Chicken and set aside for at least 20 minutes, turning once or twice.
Seed CHILIS and slice thin, mix with enough SOY SAUCE to coat them well and set aside to marinate.
Dry roast SESAME SEEDS until fragrent and honey colored. Set aside for garnish.
Separate BROCCOLI leaves and tender tips from the stems. Tear larger leaves into convenient strips. Slice stems diagonally, starting 1/4 inch thick at the thick end increasing to 1 inch at the thin end and keep separate from the leaves.
Slice GINGER very thin, then cut slices into thin slivers. Mix with Broccoli Stems.

Run

In a wok or large sauté pan heat OIL and fry Ginger / Broccoli Stem mix until you see a touch of browning.
Stir in Broccoli Leaves until coated with oil, then the Chicken and and fry stirring until chicken is opaque.
Stir in STOCK, bring to a boil and simmer covered, stirring just ccasionally, until chicken is cooked through, about 5 minutes.
Drain Marinated Chilis, stir them in and take off the heat. Serve garnished with Sesame Seeds and along with plenty of steamed Jasmine rice. I like some Chili Vinegar Sauce to hot it up a bit.

NOTES:

Cilantro Stems: This should be Cilantro Roots, but you're unlikely to have any of those so we use stems (no leaves).
Chilis: Use Holland Red or Fresnos - see my Chili page for details.
Chili Vinegar Sauce: is one of the most important Thai condiments, and is easy to make.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch