Sunday, August 05, 2012

Chicken Mushroom Stirfry

This was one of the first dishes I learnt to make when I was sixteen. I made it often for my brother who absolutely loved the dish. After a long time, I made it again recently. The secret to its flavour lies in marinading the chicken for at least two hours before the actual stir frying.

200 g chicken cubed (Marinade with 2 tbs oyster sauce, 1 tsp light soya sauce, 1 tsp dark soya sauce, 1/2 tsp sesame oil, salt and ground white pepper for at least two hours)
2 carrots finely chopped
1 onion finely chopped
1 can button mushrooms
1 tbs oyster sauce
1 tsp light soya sauce
1 tbs dark soya sauce
salt and pepper

1. Heat oil and fry onions until softened.
2. Add marinaded chicken and stir fry under high heat.
3. Add the carrots and cook for 5 mins before adding the mushrooms.
4. Add seasonings.
5. Continue stir frying under high heat until carrots are cooked but still slightly crunchy to the bite.
6. Serve with white rice.

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