Ingredients
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1 garlic cloveminced
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1 cup fresh button mushroom
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1/2 canned bamboo shootsliced
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3/4 chicken breast
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1/2 cup canned water chestnutsliced
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1 sliced ginger
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sauce
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1 cup chicken powder
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1/2 tsp sugar
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1 tbsp cornstarch
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Seasonings
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2 tbsp soy sauce
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a few drops sesame oil
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1 tbsp rice wine
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1 tbsp cooking oilfor stir frying
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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
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1
Done
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Step1Cut chicken breasts into strips, add seasonings in the order given and marinate chicken for about 15minutes. |
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2
Done
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Step2As the chicken is marinating, prepare vegetables by chopping and slicing ginger, and minced garlic clove, rinsing and slicing bamboo shoots and water chestnuts. |
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3
Done
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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. |
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4
Done
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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. |
