Recipe Ingredient
- 1 whole chicken leg, deboned and cubed
- 400g medium-size prawns, shelled
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 tsp sesame oil
- ¾ tbsp oil
- 1 tsp Hua Tiau wine
- 2 dried Chinese mushrooms, soaked and shredded
- 3 baby sweet corn, halved
- 50g carrots, cut into desired shapes
- Seasoning (A)
- 1/8 tsp salt
- 1/8 tsp pepper
- ¼ tsp sesame oil
- ¼ tsp Hua Tiau wine
- ½ tsp cornflour
- Seasoning (B)
- 1/8 tsp salt
- 1/8 tsp pepper
- Sauce ingredients
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- ¼ tsp salt
- ¼ tsp pepper
- 180ml fresh chicken stock
- Cornflour mixture (combined)
- 1 tsp cornflour
- 1 tbsp water
Instructions
- Marinate chicken with seasoning (A) for at least 30 minutes.
- Marinate prawns with seasoning (B) for 10 minutes.
- Heat wok with oil and sesame oil and sauté ginger and garlic until fragrant. Add in mushrooms and chicken and stir-fry for 1 minute. Add baby sweet corn, carrot and prawns and stir in combined sauce ingredients and bring to a quick boil. Reduce heat and simmer for 1-2 minutes. Thicken with cornflour mixture.
- Heat a cast-iron plate on a separate burner until it is very hot. Transfer the cooked dish on to the hot cast-iron plate and allow to sizzle. Serve immediately.
