2-3 chicken breasts, skinned and boned
6 tbsp. canola oil or any cooking oil
5-6 cloves garlic, peeled and finely chopped
1 - 1 1/2 tbsp. dry sherry or cooking wine
3 tbsp. Hoisin sauce
500 g brocolli
1/2 tsp. salt
8 turns white pepper mill
2 tsp. sherry (med. Dry) or cooking wine
1 tsp. corn flour
2 tsp. sesame oil
1.Dice chicken flesh into 3/4 inch cubes and marinade with salt, pepper, sherry and corn flour. Leave to marinate 15-30 minutes. Blend in sesame oil.
2. Briefly boil the brocolli and set aside.
3.Heat wok over a high heat pour in the cooking oil and wait until slightly smoke. Add 2/3 of the garlic. Stir well and add the chicken, turn and toss for about 2 minutes, lowering the heat so that the chicken does not become tough. Splash in the sherry around the side of the wok and remove the chicken as soon as the sizzling dies down.
4.Using the same wok, increase the heat, add the remaining 1 tablespoon oil and swirl it around. Add remaining garlic and as it sizzles, add the hoisin sauce and stir well. Return the chicken to the wok and toss in the sauce to glaze until just cooked.Finally add the boiled brocolli and mix well. Remove to a warm serving plate. Serve immediately.