Recipe Ingredient
- 100g chicken meat, cut into big cubes
- 250g cuttlefish cut into pieces, sliced criss-cross for pattern, then blanched in hot water
- 8 pieces medium-size black mushrooms
- 5 pieces corn shoots, cut into halves
- 150g carrot, cut into designs
- 150g cauliflower, cut into florets
- 100g button mushrooms, quartered
- (A):
- 1/2 tbsp oyster sauce
- 1 tsp light soya sauce
- A pinch of salt
- A dash of pepper
- 1/2 tsp sesame oil
- 1 tsp cornflour
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 6 dried chillies, washed clean and cut into halves
- 3 tbsp cooking oil
- 150g cashewnuts, toasted
- Sauce (Mix together):
- 1 1/2 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1/2 tbsp black vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1/4 tsp pepper
- 1 tbsp cooking wine
- Thickening (combine):
- 1 tbsp cornflour
- 2 tbsp water
Instructions
- Mix chicken with (A) and season for 10 minutes.
- Heat oil. Saute ginger, garlic and dried chillies till fragrant. Add chicken meat and button mushrooms. Stir-fry till aromatic and meat is cooked.
- Add the rest of ingredients and pour in sauce. Stir well and mix in thickening. Put in cashewnuts and mix well. Dish out onto a plate and serve immediately.
