Posted by Vivian in
Chicken
I am certain that I am not just the only person in this whole wide world that is guilty of having no self-restrain when it comes to buying and collecting cookbooks, but do nothing with it after lugging the book home. Plus with connectivity to the cyberworld, there is no lack of resources when searching for “the recipe” and thus compounding to the problem further.
Of course once it while, the cookbooks do get their chance to take a breather outside of the bookcase and serve their purpose. Here’s one recipe that was adapted from Kylie Kwong. It is a fuss free recipe yet not compromising on the flavor, and ingredients are always readily available in a typical Chinese kitchen.
Ingredients:
- 600 gm chicken fillet (or pork fillet as per the original recipe), alternatively chicken thigh de-boned with skin removed (sliced)
- 4 to 5 dried shitake mushroom (pre-soaked and sliced to 1 cm thick)
- 3 garlic cloves (minced)
- ¼ cup hoisin sauce
- 2 tablespoons malt vinegar
- 2 tablespoons shao hsing wine
- 1 tablespoon light soy sauce
- 2 teaspoons white sugar
- 1 teaspoon five-spice powder
- 1 teaspoon sesame oil
- ½ teaspoon salt
- Some spring onion for garnishing (diced or sliced diagonally)
Preparation:
- Marinade meat for at least 30 minutes with all ingredients except spring onion and reserving some garlic to be used later.
- Heat wok with 2 tablespoons of oil and stir-fry marinated meat until just cooked.
- Add in another tablespoon of light soy sauce if desired and give it a quick stir to mix well.
- Garnish with spring onion and serve with rice.
Number of Servings: 3 to 4
Post a Comment