Garlic Butter Chicken With Squid
200g chicken breast meat, cut into slices
2 squids, scored on the inside and cut into slices
50g brown shiitake mushrooms
50g carrot, cut into desired shapes
8 pieces snow peas
1 tbsp minced garlic
1 tbsp evaporated milk
1 tbsp butter
1 tsp oil
3-4 tbsp water
1/8 tsp pepper
1/8 tsp salt
1 tsp light soya sauce
1 tsp tapioca flour
A dash of cooking wine (optional)
½ tsp sesame oil
½ tsp fish sauce
½ tsp sugar
Thickening (C) – mixed together
1 tsp potato starch
1 tbsp water
Season chicken slices with marinade (A) for 10 minutes. Parboil chicken in hot oil briefly. Dish out and put aside. In the remaining hot oil, parboil mushrooms and snow peas and carrot briefly. Dish out.
Heat butter and sesame oil in a wok. Sauté garlic till lightly golden. Add water and bring to a quick boil.
Return chicken to the wok and add squid, seasoning (B) and the rest of the ingredients. Add evaporated milk and adjust with thickening.
Toss and fry briefly. Dish out and serve.