Instructions: Separate the broccoli heads into small florets and peel and slice the stems.

Blanch the broccoli pieces in a largepan of boiling water for several minutes then immerse in cold water.

Drain thoroughly.

Cut the chicken into 2.5cm pieces and marinate with black pepper fish sauce and soy sauce for 30 minutes; mix well.

Dust the chicken pieces with comflour shaking off any excess.

Heat a wok or large frying pan over a high heat until it is hot.

Add the 400ml of oil and when it is slightly smoking deep fry the chicken pieces for 8 minutes or until they are golden brown.

Remove with a slotted spoon and drain on kitchen paper.

You may have to do this in two or more batches.

Drain off all the oil.

Reheat the wok and add the tablespoon of oil.

When it is hot add the garlic and onion and Stir fry for 1 minute.

Then add the
blanched broccoli and stir fry for 1 minute.

Add the rice wine or dry sherry and water or stock and continue to Stir fry at a moderate to high heat for 4 minutes until the broccoli is thoroughly heated through.

Add the tomatoes oyster sauce 2 tablespoons of fish sauce sugar salt pepper and sesame oil and stir fry for 30 seconds then add the drained chicken and stir fry for 2 minutes or until the chicken is thoroughly heated through.

Serve at once.

Serves 4

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