Stir-fried chicken with broccoli and wood ear on rice
Tender chicken breast stir-fried with broccoli, wood ear and carrot, seasoned simply with soy and ginger — no oyster sauce, seafood or nuts, so it is gentle for allergy-prone eaters.
- 25 min
- Serves 2
- Stir-fry
- Easy
Why it suits you: Dry, cold solstice weather often sets off allergy-prone types' sensitive noses and itchy skin. Broccoli strengthens the spleen and stomach, wood ear moistens dryness, and chicken breast supports qi with little fat. With no oyster sauce, seafood or nuts, it keeps common allergens out and stays light and easy to digest.
Method
Prep 15 min · Cook 10 min- 1Soak the wood ear until soft and tear into small pieces. Cut the broccoli into florets; peel and slice the stalk.
- 2Slice the chicken thinly and marinate with 1 tsp soy sauce, the cornflour and a little oil for 10 minutes.
- 3Blanch the broccoli and wood ear in boiling water for 1 minute, then drain.
- 4Heat the oil in a wok, fry the ginger and sliced garlic until fragrant, add the chicken and stir-fry over medium heat until white.
- 5Add the broccoli, wood ear, carrot and the remaining soy sauce and toss. Finish with sesame oil and serve with rice.
Cautions
- Soak wood ear thoroughly and cook it through; if soaking overnight, keep it in the fridge.
Chef's tips
- Peel and slice the broccoli stalk and cook it too; a little oil in the marinade stops the chicken sticking.
The TCM view
Broccoli is sweet and neutral, strengthening the spleen and stomach and supporting the kidneys and bones; wood ear is sweet and neutral, supporting qi, moistening dryness and cooling the blood; chicken breast is sweet and warm, warming the middle and supporting qi; carrot is sweet and neutral, strengthening the spleen; rice is sweet and neutral. Gently warming and balanced, it suits allergy-prone types at the Winter Solstice.
