Recipe Ingredient
- 550g chicken, cut into bite-sized pieces
- 4 dried shiitake mushrooms, soaked to soften, then sliced
- 100g lotus roots, sliced
- 1 tbsp kei chi
- Marinade (A):
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/8 tsp pepper
- 1/4 tsp sugar
- 1 tbsp ginger juice
- 1 tsp sesame oil
- 1 tsp cornflour
- Ingredients (B):
- 4g tong kwai, rinsed
- 5g tong sum, rinsed
- 10g dried scallop
- 150ml water
- Thickening (combined):
- 1/2 tsp potato starch
- 1/2 tsp water
Instructions
- Season chicken with marinade (A) for at least 30 minutes.Combine ingredients (B) in a one-litre casserole dish. Cover and cook on micro power Medium Low (600W) for five minutes.
- Place marinated chicken, lotus root, mushrooms and the herb stock into a two-litre casserole dish.
- Cover the casserole and cook on micro power Medium Low (600W) for 10 minutes. Remove casserole, stir and add kei chi. Return casserole to cook on micro power Low (300W) for 20 minutes.
- Leave the casserole at STAND for 10 minutes, then serve.
