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
- 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.
- Parboil chicken meat and prawns in hot oil for 1 minute. Strain to remove excess oil.
- 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.
- Pour in sauce (C) to mix.
- 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.
- Dish out onto a bed of crispy glass noodles and sprinkle with peanuts before serving.
