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

  • 1 whole chicken leg, deboned and cubed
  • 400g medium-size prawns, shelled
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 tsp sesame oil
  • ¾ tbsp oil
  • 1 tsp Hua Tiau wine
  • 2 dried Chinese mushrooms, soaked and shredded
  • 3 baby sweet corn, halved
  • 50g carrots, cut into desired shapes
  • Seasoning (A)
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • ¼ tsp sesame oil
  • ¼ tsp Hua Tiau wine
  • ½ tsp cornflour
  • Seasoning (B)
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • Sauce ingredients
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • ¼ tsp salt
  • ¼ tsp pepper
  • 180ml fresh chicken stock
  • Cornflour mixture (combined)
  • 1 tsp cornflour
  • 1 tbsp water

Instructions

  1. Marinate chicken with seasoning (A) for at least 30 minutes.
  2. Marinate prawns with seasoning (B) for 10 minutes.
  3. Heat wok with oil and sesame oil and sauté ginger and garlic until fragrant. Add in mushrooms and chicken and stir-fry for 1 minute. Add baby sweet corn, carrot and prawns and stir in combined sauce ingredients and bring to a quick boil. Reduce heat and simmer for 1-2 minutes. Thicken with cornflour mixture.
  4. Heat a cast-iron plate on a separate burner until it is very hot. Transfer the cooked dish on to the hot cast-iron plate and allow to sizzle. Serve immediately.

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