Recipe Ingredient
- Marinade
- 600g chicken, chopped into bite-sized pieces
- 2 tbsp Angel Brand Light Soy Sauce
- ¼ tsp pepper
- Ingredients
- 6 dried shiitake mushrooms
- 1 cup water
- 500g baby potatoes, boiled until tender, then skinned
- 50g canned bamboo shoots, sliced
- 1 tbsp oil
- 1 tbsp sesame oil
- 2 star anise
- 5 cloves
- 2cm cinnamon stick
- 4 cloves garlic
- 6cm ginger, sliced
- 1½ tbsp Angel Brand Bean Paste
- 2 cups water
- Sauce
- 2 tbsp Angel Brand Oyster Sauce
- ½ tsp Angel Brand Thick Soy Sauce
- 1 tbsp Woh Hup Concentrated Stock Chicken
- 1 tsp sugar
- ¼ tsp salt or to taste
- Thickening
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- Soak mushrooms in 1 cup water overnight. Strain mushroom and retain mushroom infusion.
- Marinate chicken with light soy sauce and pepper, and leave aside for 30 minutes.
- Heat oil and sesame oil in wok, and sauté ginger, garlic, bean paste, cloves, star anise and cinnamon stick until fragrant.
- Add in chicken and mushrooms and toss until chicken changes colour. Add mushroom infusion and bring to a boil.
- Pour in combined sauce ingredients and coat in the sauce. Add 2 cups water and bring to a boil. Cover and simmer over low heat for 20-25 minutes.
- Add in bamboo shoots and baby potatoes. Thicken with cornstarch mixture and serve with steamed rice.
