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

  • Marinade
  • 600g chicken, chopped into bite-sized pieces
  • 2 tbsp 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 preserved bean paste or taucu
  • 2 cups water
  • Sauce
  • 2 tbsp oyster sauce
  • ½ tsp thick soy sauce
  • 1 tbsp concentrated chicken stock
  • 1 tsp sugar
  • ¼ tsp salt or to taste
  • Thickening
  • 1 tsp cornstarch
  • 1 tbsp water

Instructions

  1. Soak mushrooms in 1 cup water overnight. Strain mushroom and retain mushroom infusion.
  2. Marinate chicken with light soy sauce and pepper, and leave aside for 30 minutes.
  3. Heat oil and sesame oil in wok, and sauté ginger, garlic, bean paste, cloves, star anise and cinnamon stick until fragrant.
  4. Add in chicken and mushrooms and toss until chicken changes colour. Add mushroom infusion and bring to a boil.
  5. 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.
  6. Add in bamboo shoots and baby potatoes. Thicken with cornstarch mixture and serve with steamed rice.

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