• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 200g medium prawns
  • 100g deboned chicken thigh meat, cubed
  • 6 water chestnuts, cubed
  • 12 gingko nuts
  • 50g sugar snap peas, cut into sections
  • 75g carrot, cut into desired shapes
  • 7g black fungus, soaked to soften and cubed
  • 100g baby sweetcorn, halved lengthwise and cubed
  • 4 dried Chinese red dates
  • 1 tsp kei chi
  • 40g peanuts, toasted
  • 5 slices young ginger
  • 2 cloves garlic, chopped
  • 1 tbsp oil
  • 1 tsp sesame oil
  • 50ml fresh chicken stock
  • Marinade (A)
  • 1 tsp egg white
  • 1/4 tsp salt
  • Dash of pepper
  • 1 tsp cornflour
  • Marinade (B)
  • 1 tsp abalone sauce
  • Dash of pepper
  • 1/2 tsp sesame oil
  • 1 tsp cornflour
  • Sauce (C)
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • Dash of monosodium glutamate
  • A dash of Hua Tiau wine (optional)
  • 50ml fresh chicken stock
  • Thickening (mixed)
  • 1 tsp cornflour
  • 1 tbsp water
  • Garnish
  • A handful of glass noodles, deep-fried until crispy

Instructions

  1. Season prawns with marinade (A). Season chicken with marinade (B) and soak red dates in hot water until soft. Blanch black fungus in boiling water for 10-20 seconds. Strain.
  2. Parboil chicken meat and prawns in hot oil for 1 minute. Strain to remove excess oil.
  3. Heat a clean wok with oil and sesame oil. Fry ginger and garlic until fragrant. Add in water chestnuts, red dates, baby sweetcorn, carrot and sugar snap peas.
  4. Pour in sauce (C) to mix.
  5. Return the chicken and prawns to the wok and add black fungus, kei chi and chicken stock. Bring to a quick boil and thicken the gravy with cornflour mixture.
  6. Dish out onto a bed of crispy glass noodles and sprinkle with peanuts before serving.

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