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Yield:
1
Ingredients:
| 100 gm |
chicken meat, cut into big cubes |
| 250 gm |
cuttlefish cut into pieces, sliced criss-cross for pattern, then blanched in hot water |
| 8 x |
piece medium-size black mushrooms |
| 5 x |
piece corn shoots, cut into halves |
| 150 gm |
carrot, cut into designs |
| 150 gm |
cauliflower, cut into florets |
| 100 gm |
button mushrooms, quartered |
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----------------- Ingredients A: ---------------- |
| 1/2 tbl |
oyster sauce |
| 1 tsp |
light soya sauce |
| 1 pch |
salt |
| 1 dsh |
pepper |
| 1/2 tsp |
sesame oil |
| 1 tsp |
cornflour |
| 1 tbl |
chopped ginger |
| 1 tbl |
chopped garlic |
| 6 x |
dried chillies, washed clean and cut into halves |
| 3 tbl |
cooking oil |
| 150 gm |
cashewnuts, toasted |
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Sauce |
| |
----------------- Mix together: ---------------- |
| 1/2 tbl |
light soya sauce |
| 1 tbl |
oyster sauce |
| 1/2 tbl |
black vinegar |
| 1 tsp |
sugar |
| 1 tsp |
sesame oil |
| 1/4 tsp |
pepper |
| 1 tbl |
cooking wine |
| 1 tbl |
cornflour used as thickening mixed with |
Instructions:
Instructions: Method:
MIX chicken with (A) and season for 10 minutes.
Heat oil. Saute ginger, garlic and dried chillies till fragrant. Add chicken meat and button mushrooms. Stir-fry till aromatic and meat is cooked.
Add the rest of ingredients and pour in sauce. Stir well and mix in thickening. Put in cashewnuts and mix well. Dish out onto a plate and serve immediately.
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