Recipe Ingredient
- 100g fresh lily bulbs (pak hup)
- 75g button mushrooms, halved
- 40g lotus seeds, parboiled until soft
- 150g broccoli, cut into florets
- 75g carrots, sliced and cut into desired shape
- 75g fresh golden mushrooms
- 150g boneless chicken breast
- 1 tbsp oil
- 1 tsp sesame oil
- 2 slices young ginger
- 1 clove garlic, sliced
- 1 tbsp Shao Hsing Hua Tiao cooking wine
- Seasoning (A):
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 1/8 tsp pepper
- Pinch of salt
- 1/2 tbsp egg white, lightly beaten
- Seasoning (B), combine:
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/4 tsp salt, or to taste
- 1/2 tsp sugar
- 1/8 tsp pepper
- 1/2 cup chicken stock
- Thickening (combine):
- 1/2 tsp cornflour
- 2 tbsp water
Instructions
- Marinate chicken with seasoning (A). Set aside for 10 minutes. Trim lily bulbs and separate into slices. Clean and drain. Trim off root ends of golden mushrooms. Separate loosely, then wash and drain.
- Scald broccoli in hot water. Drain, then stir-fry lightly in a teaspoon of oil and a sprinkling of salt. Dish up.
- Heat both oil and sesame oil. Saute ginger slices and garlic till fragrant. Add cooking wine and stir-fry to get rich aroma.
- Add chicken, button mushrooms and lotus seeds. Put in carrots and seasoning (B), and stir-fry well over high heat for 30 seconds. Add lily bulb slices and golden mushrooms, and stir-fry briskly. Add thickening.
- Lastly, add a dash of oil to glaze the dish. Dish onto platter and serve.
