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
- Season chicken with marinade (A) for 20-30 minutes.
- 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.
- Remove the cover and add assorted mushrooms. Toss for 30-40 seconds to combine. Add fresh pak hup to mix. Dish out to serve.
