Sliced Chicken with White Mushrooms
2 tablespoons oil
200g (7oz) chicken sliced
¼ teaspoon chopped garlic
½ small onion chopped into-
1 inch pieces
225g (½ lb) mushrooms -
(quartered)
200ml (1 cup) chicken stock or water
½ teaspoon salt
½ teaspoon msg
¼ teaspoon sugar
1 tablespoon dark soy sauce
1 teaspoon light soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
1 tablespoon shaoxing rice wine
1 tablespoon cornflour
3 tablespoons water
1. Heat a wok or pan until hot.
2. Add 2 tablespoons oil and heat until smoky. Add the chicken and stir fry for 1 minute, stirring vigorously to avoid sticking.
3. Turn to low heat and add the garlic, stir fry for 15 seconds to allow the garlic to release the flavour.
4. Add the onions, mushrooms and stir fry for 1 minute.
5. Turn to high heat. Add the chicken stock and cook for 4 minutes.
6. Mix in the salt, msg, sugar, light soy sauce, dark soy sauce, oyster sauce and stir in well.
7. Mix the cornflour with the water to create a watery paste.
8. Add the rice wine and sesame oil and slowly add the cornflour mixture. Stir the mixture in while it thickens (do not add all the cornflour mixture as it can create a dish that is too thick, by adding it slowly you can gauge how thick the dish will be!).
Kung Po Chicken – serves 2
2 tablespoons oil
200g (7oz) chicken sliced
¼ teaspoon chopped garlic
½ small onion sliced
½ green pepper sliced
¼ cup bamboo shoots (sliced)
¼ cup baby corn
¼ cup straw mushrooms
3 mushrooms (quartered)
200ml (1 cup) chicken stock or water
½ teaspoon salt
½ teaspoon msg
¼ teaspoon sugar
1 tablespoon dark soy sauce
¾ tablespoon hoi sin sauce
½ tablespoon chilli bean sauce
30g cashew nuts
1 teaspoon sesame oil
1 tablespoon shaoxing rice wine
1 tablespoon cornflour
3 tablespoons water
1. Heat a wok or pan until hot.
2. Add 2 tablespoons oil and heat until smoky. Add the chicken and stir fry for 1 minute, stirring vigorously to avoid sticking.
3. Turn to low heat and add the garlic, stir fry for around 15 seconds.
4. Add the onions, green peppers, baby corn, straw mushrooms, bamboo shoots, mushrooms and stir fry for 1 minute.
5. Turn to high heat. Add the chicken stock and cook for 4 minutes.
6. Mix in the salt, msg, sugar, dark soy sauce, hoi sin sauce, chilli bean sauce, cashew nuts and stir in well.
7. Mix the cornflour with water to create a watery paste.
8. Add the rice wine and sesame oil and slowly add the cornflour mixture. Stir the mixture in while it slowly thickens.
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