Cantonese Style Chicken
Ingredients
Chicken Thai boneless ½ kg
Black mushrooms 2 – 3
Button mushroom 8 – 10
Chicken Thai boneless ½ kg
Black mushrooms 2 – 3
Button mushroom 8 – 10
Oil 3 – 4 tbsp
Garlic paste 1 tbsp
Baby corn 4 – 5
Bamboo shoots 1 medium
Spring onion 2
Fish sauce 1 tbsp
Oyster sauce 1 tbsp
Water ¼ cup
Corn flour 1 tbsp
Brown sugar 1 tsp
Salt to taste
Black pepper powder ¼ tsp
Method
• Cut boneless chicken into juliennes. Finely slice 4 – 5 baby corn, 2 – 3 black mushrooms, and 8 – 10 button mushrooms.
• Heat 3 – 4 tbsp oil in a pan, add 1 tbsp garlic paste. Fry till its fragrance comes out. Now add in sliced chicken and fry till golden brown.
• Then add in chopped bamboo shoot, button mushrooms, black mushrooms, sliced baby corn and chopped spring onion. Cook for 1 – 2 minutes.
• Now add fish sauce, brown sugar, oyster sauce, salt to taste and black pepper powder. Fry well for 1 – 2 minutes more.
• Lastly add ¼ cup water and let it cook.
• Thicken sauce with corn flour paste and dish it out, serve with boiled rice.
Garlic paste 1 tbsp
Baby corn 4 – 5
Bamboo shoots 1 medium
Spring onion 2
Fish sauce 1 tbsp
Oyster sauce 1 tbsp
Water ¼ cup
Corn flour 1 tbsp
Brown sugar 1 tsp
Salt to taste
Black pepper powder ¼ tsp
Method
• Cut boneless chicken into juliennes. Finely slice 4 – 5 baby corn, 2 – 3 black mushrooms, and 8 – 10 button mushrooms.
• Heat 3 – 4 tbsp oil in a pan, add 1 tbsp garlic paste. Fry till its fragrance comes out. Now add in sliced chicken and fry till golden brown.
• Then add in chopped bamboo shoot, button mushrooms, black mushrooms, sliced baby corn and chopped spring onion. Cook for 1 – 2 minutes.
• Now add fish sauce, brown sugar, oyster sauce, salt to taste and black pepper powder. Fry well for 1 – 2 minutes more.
• Lastly add ¼ cup water and let it cook.
• Thicken sauce with corn flour paste and dish it out, serve with boiled rice.
