Chinese Chicken and Broccoli?

[NOWandTHIN]

Before starting this WOE I've had chinese food everyday...sometimes twice a day! Sad, I know but I am REALLY craving sum C&B even if I have to make it myself! Any Ideas? I really only need a recipe for a 'mock' sauce/gravy. Anyone up for the challenge?

[not2late]

The basic sauce flavoring for Chinese food is ginger, garlic, toasted sesame oil and rice wine/dry sherry and maybe soy sauce. It's typically boosted by spices like "Five Spice Powder" etc.

During Induction phase, the rice wine/dry sherry is off limits, but you can still have a good flavor with the ginger, garlic and sesame oil.

Soy sauce is really there to add a saltiness to the flavor, so you can easily substitute salt for it or Thai fish sauce, if you really want to.

You don't want to make things very saucy because you will need thickener to make it less soupy. So you need to flavor the meat of veggies.

Begin by sauteeing the ginger and garlic to flavor the cooking oil. Then cook the meat and veg. When you are in OWL Phase and are using dry sherry, use no more than 1 tablespoon of dry sherry to flavor a dish that will serve 4-6 people. Use the sherry/rice wine as a marinade for the meat. Then when it's cooked, add the toasted sesame oil---you NEVER want to cook it because you'll lose all the flavor.

[NOWandTHIN]

thank you so much for the tips!