Ingredients
- Main Ingredients:
Instructions
In a medium saucepan, prepare rice according to package directions.
In a Dutch oven over medium heat, add 1 tablespoon oil. Once warmed, add the chicken and cook until golden brown, about 4-6 minutes, until an internal temperature reaches 165°F. Place on a plate and set aside.
Add 1 tablespoon oil to the pan. Cook broccoli until tender, about 3-5 minutes. Add ginger and garlic, cook until fragrant, about 1-2 minutes.
Add chicken back to pan and cook 2-4 minutes.
In a small bowl, whisk together broth and arrowroot. Add soy sauce, oyster sauce and sesame oil. Pour into chicken mixture and stir to coat. Cook until thickened.
Serve over rice.
Garlic Mince Techniques
There is absolutely no issue if you want to mince your garlic but do not have a mincer. First, set the entire bulb, root side down, on a cutting board if you only need a few cloves. With the heel of your hand, apply pressure to the top of the bulb to free the cloves.The cloves should next be cracked apart and separated from the root using your fingers. Pick up as many of the individual cloves you require for the recipe now that you have them.Trim each garlic clove's root and tip with a knife. With the blade pointed away from you, lay the flat side of a chef's knife over a clove.Crush the clove between the cutting board using minimal pressure. It should be simple to separate the papery skin from the clove.To assist secure the knife, place your free hand on the top of the blade, close to the tip, with fingertips contacting the edge (the tip should stay in the same place as you mince). Once the proper size has been chopped or minced, rock the knife up and down, left to right, back and forth in a fanning motion.
When Should Garlic be Minced?
Fresh garlic is best minced right before using it in a recipe. More enzymes are released and more allicin is produced the longer garlic is left to deteriorate. More flavor comes with more time, but if left to sit for too long, it can also become overwhelming.
How Can I Get My Garlic to Last for a Long Time?
If you’re not using your galic right away, store it covered in a tiny airtight jar in the fridge until needed. The best time to utilize the garlic is immediately after chopping it, or within an hour. If the garlic is allowed to sit for more than six hours, it can become very bitter and dominate the dish.
Are Minced and Chopped Garlic the Same?
No! Compared to minced garlic, chopped garlic is rougher, 1/8 inch or larger, and has a greater bite. Chopped is an excellent way to flavor stews, soups, or just the oil in food. Garlic that has been finely minced is smaller, like tiny couscous grains. For dishes that are quickly sautéed and heated, such as stir-fries, when you don't want huge chunks to remain, minced is preferable over whole ingredients.
Now that you are a pro at mincing garlic, why not try making this Filipino Pork Sisig with Garlic Kimchi Fried Rice Recipe.
Other Meal Inspiration
If you are craving something with a Mediterranean flavor, learn all about cooking Orzo and how easy pearl couscous recipes are!
Looking for a new dinner idea? Try our shrimp and white rice.
