- 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
- 1 cup chicken powder
- 1/2 tsp sugar
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- a few drops sesame oil
- 1 tbsp rice wine
- 1 tbsp cooking oilfor stir frying
- 1.5 tbsp oyster sauce
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.
Cut chicken breasts into strips, add seasonings in the order given and marinate chicken for about 15minutes.
As the chicken is marinating, prepare vegetables by chopping and slicing ginger, and minced garlic clove, rinsing and slicing bamboo shoots and water chestnuts.
Prepare 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.
Add 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.