• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 70g golden enoki mushrooms, trimmed
  • 100g Eryngii mushrooms, trimmed
  • 100g white button mushrooms, sliced
  • 50g fresh pak hup (magnolia petals)
  • 200g chicken, cut into bitesize pieces
  • 1 tsp Chinese cooking wine (optional)
  • 1 tbsp oil
  • Marinade (A)
  • 1 tsp Premium oyster sauce
  • ½ tsp light soy sauce
  • A pinch of salt
  • A dash of pepper
  • ½ tsp sesame oil
  • ½ tsp cornflour
  • 1 tsp egg white
  • Sauce ingredients (B)
  • 1 tsp chicken stock granules
  • 1 tbsp abalone sauce
  • A pinch of sugar
  • ¼ tsp salt or to taste
  • ½ cup water
  • 1 tsp cornflour

Instructions

  1. Season chicken with marinade (A) for 20-30 minutes.
  2. Heat wok with oil, add chicken, then sprinkle in the cooking wine (optional). Stir fry briskly. Pour in sauce (B) and cover the wok. Cook for 3-4 minutes.
  3. Remove the cover and add assorted mushrooms. Toss for 30-40 seconds to combine. Add fresh pak hup to mix. Dish out to serve.

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