Ingredients
- 1 garlic cloveminced
- 1 cup fresh button mushroom
- 1/2 canned bamboo shootsliced
- 3/4 chicken breast
- 1/2 cup canned water chestnutsliced
- 1 sliced ginger
sauce
- 1 cup chicken powder
- 1/2 tsp sugar
- 1 tbsp cornstarch
Seasonings
- 2 tbsp soy sauce
- a few drops sesame oil
- 1 tbsp rice wine
- 1 tbsp cooking oilfor stir frying
- 1.5 tbsp oyster sauce
Directions
This dish is Cantonese flavour. You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavour, and let it simmer for about 5mintues. Another variation is to boil the mushrooms in the chicken broth before stir-frying.
You can add more mushroom if you like the taste of mushroom. Also, you can use beef or pork to replace the chicken meet based on your flavour.
Steps
1 Done | Step1Cut chicken breasts into strips, add seasonings in the order given and marinate chicken for about 15minutes. |
2 Done | Step2As the chicken is marinating, prepare vegetables by chopping and slicing ginger, and minced garlic clove, rinsing and slicing bamboo shoots and water chestnuts. |
3 Done | Step3Prepare sauce ingredients and set aside. Heat wok and add oil, add the chicken and stir-fry until it turns into brown colour, then remove and set aside. |
4 Done | Step4Add 1 tbsp oil in a hot wok and add the ginger, garlic and stir-fry briefly, add the mushrooms and stir-fry for a minute, then make a well in the middle of the wok and add sauce and cook, stirring, until the sauce is thickened, then the chicken to wok. Mix together and serve and enjoy. |
