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1
Separate the broccoli heads into small florets and peel and slice the stems.
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2
Blanch the broccoli pcs in a largepan of boiling water for several min then immerse in cool water.
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3
Drain thoroughly.
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4
Cut the chicken into 2.5cm pcs and marinate with black pepper fish sauce and soy sauce for 30 min; mix well.
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5
Dust the chicken pcs with comflour shaking off any excess.
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6
Heat a wok or possibly large frying pan over a high heat till it is warm.
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7
Add in the 400ml of oil and when it is slightly smoking deep fry the chicken pcs for 8 min or possibly till they are golden.
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8
Remove with a slotted spoon and drain on kitchen paper.
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9
You may have to do this in two or possibly more batches.
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10
Drain off all the oil.
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11
Reheat the wok and add in the Tbsp.
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12
of oil.
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13
When it is warm add in the garlic and onion and Stir fry for 1 minute.
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14
Then add in theblanched broccoli and stir fry for 1 minute.
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15
Add in the rice wine or possibly dry sherry and water or possibly stock and continue to Stir fry at a moderate to high heat for 4 min till the broccoli is thoroughly heated through.
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16
Add in the tomatoes oyster sauce 2 Tbsp.
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17
of fish sauce sugar salt pepper and sesame oil and stir fry for 30 seconds then add in the liquid removed chicken and stir fry for 2 min or possibly till the chicken is thoroughly heated through.
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18
Serve at once.
