Remove skin and cut chicken into small pieces (about
2.5cm cubes). Coat with 5 Chinese spice.
Chop broccoli
into small florets. Place in bowl and pour boiling
water over. Allow broccoli to stand for 5 minutes.
Drain.
Heat
sesame oil in a non-stick pan or wok. Add ginger and
garlic. Fry for a few seconds and add chicken pieces.
Cook, stirring continuously until chicken begins to
change colour.
Add drained broccoli, shallots and nuts. Toss
quickly. Mix together dry sherry, soy sauce, water
and cornflour. Add to chicken mixture and stir over
high heat until mixture thickens.
Serve immediately over boiled
rice or noodles.
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