Chinese chicken and mushroom takeaway style
Recipe by Martin
1 chicken breast, cubed about 1" squares
1 onion, chopped into 1" squares
mushrooms, halves (the same size pile as chicken)
1 tblsp oil (pref vegatable)
1 tblsp cornflour mixed with a cup of cold water and chicken stock.
Oyster soy sauce
Dark soy sauce
1/2 tea spoon of ginger puree or 2 thin slices of chopped ginger (puree is better)
Prep. Time → 5 min
Cook Time → 12 to 15 min
1. Heat the wok or fying pan until quite hot and add the chicken and
2. onion and ginger puree, stirring it around constantly until the
3. chicken is cooked and the onion is translucent but neither are browned
4. (onion should still have a bite).
5. Add the mushrooms and stir them all together for a couple of minutes
6. to soften the mushrooms (but not brown).
7. Mix the water,chicken stock cube, cornflour.
8. Add the liquid and continue to stir around until it thickens and coats
9. the other items (experiment with this - it you want thinner sauce add
10. less cornflour, thicker sauce add more cornflour).
11. Add about 1-2 table spoon of dark soy sauce and 1 - 2 tablespoons of
12. oyster sauce. Adjust to your own taste and colour.
13. stir in well, then allow the sauce to bubble, then its ready for
14. serving - with either rice or chips.
main courses November 12, 2011 06:47
Author Lucky Seven takeaway
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