GUEST POST: Chinese stir fry! Soy Sauce Chicken Wings and Garlic Broccoli


Prep time: 2-12 hours
Cook time: 20 min

bio pic Today’s post comes from Shenzhen, China, where my good friend Lin grew up. She’s got two law degrees and a passion for cooking!

Lin and I met in law school and have shared notes, laughs, and moments of frustration. This week Lin was kind enough to share something else with me: authentic Chinese cuisine. She came over to our apartment and cooked up a delicious Cantonese stir fry feast. I’m talking finger-licking GOOD food.

Better yet -Lin has shared this recipe and technique with all of you! Take it away Lin…

Soy Sauce Chicken Wings

Chicken wings
Oyster sauce
Soy sauce


  1. Soak the chicken wings with oyster sauce and/or soy sauce. The portion of sauces depends on which one you prefer, but use enough to at least cover the wings evenly.
  2. If it is possible, soak the wings in the fridge for a night to let the flavor get into the wings. But if you don’t have that much time, soak for two hours.
  3. Turn wok or frying pan to high heat and spray with pam or something similar. Stir fry the chicken wings until the skins turn gold.
  4. Add additional soy sauce and water into the wok. Again, the amount depends on your preference. It depends on how salty you want to the wings to be.
  5. Turn heat to medium, put the lid on the wok, and cook for 5-10 minutes (depends on how many wings you are cooking) until the chicken is fully cooked.
 Table  Chicken

Left: Our delicious feast. Lin also made a traditional rice dish with sausage.

Right: My (albeit blurred) photo of Lin’s perfectly cooked chicken wings.

Garlic Stir Fry Broccoli

5-6 cloves fresh garlic
3 broccoli heads


  1. Cut the cloves into small pieces. You can portion depending on how you like the flavor of garlic (If you do not prefer a strong garlic flavor, try using 3 cloves for a lighter taste).
  2. With wok or frying pan on high heat, stir fry the cloves for 1-2 minutes to release its flavor.
  3. Add the broccoli in to the wok, and stir fry until the color turns deep green.
  4. Sprinkle in 3 1/2 T water and turn to medium heat.
  5. Add salt or soy sauce according to your preference.

A culinary geography lesson!

Cantonese food comes from Guangdong province. It is usually available in Guangdong and Hong Kong. In contrast to Sichuan and Hunan food, spices are only used in modest amounts and we focus on the freshness and quality of the ingredients. Plus, we love dessert. Although its not in today’s post, I also made Julianne Ruth a delicious mango pudding!

Left: The broccoli was perfectly cooked, yet still crunchy. Best of all, it was immensely flavorful.

My favorite part of the meal was the broccoli, but it is admittedly my favorite vegetable. I must have eaten an entire head of broccoli by myself! The chicken made for great leftovers and was a juicy treat the next day. I can’t wait to try this recipe on my own!

Hungry for more recipes? Explore more at LawyerintheKitchen!


  1. I know this if off topic but I’m looking into starting my own blog
    and was curious what all is needed to get set up? I’m
    assuming having a blog like yours would cost a pretty penny?
    I’m not very internet savvy so I’m not 100% sure.
    Any tips or advice would be greatly appreciated.

    1. WordPress offers great access to bloggers for low to no cost. That’s all I did! My biggest tip would be to not skip over things that may come intuitively to you, but may need to be explained to your reader. I am always adding extra steps to my recipe. I’d rather have “duh” kind of steps than confused readers! Good luck!

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  3. […] a no deep-frying rule at home, and summer rolls are a great addition to your meals (may I suggest Chinese Chicken and Stir Fried Broccoli, Thai Ginger Chicken, Teriyaki Chicken with Stir Fried Cabbage, or Sweet and Spicy Pork […]

  4. […] These are really handy for dicing vegetables in recipes like Vegetable Tikka Masala or Chinese Stir-Fry Garlic Broccoli. […]

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