1 tbsp, vegetable oil
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a. Prepare vegetables before beginning cooking instructions
b. Prepare the stock
c. Cut the chicken into cubes and fry in a wok for three minutes. Once cooked, place it in a dish to the side and begin cooking instructions. Alternatively you could use leftover chicken from your roast.
d. Prepare cornflour mixture
Heat oil in a wok on high heat, until hot.
Add onions and garlic and fry for 1 minute, be careful not to burn the garlic.
Next add in the mushrooms and chicken and fry for two minutes
Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.
Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our techniques section for more details on this.
Add salt, soya sauce and oyster sauce and serve.
Extra notes: Serve with boiled rice or fried noodles.