So yummy and saucy! I’d like to try it topped on noodles next, and try to replicate our favorite ‘pan fried seafood noodles’ dish from Hong Kong style restaurants. Quantities of chicken and vegetables is loose guide, fine to put more or less of anything!
Serves 4
Ingredients
Tenderised Chicken
- 360 g / 12 oz chicken breast , thinly sliced
- 1 tsp baking soda
Sauce
- 2 tbsp cornflour / corn starch
- 5 tbsp light soy sauce
- 4 tsp Oyster Sauce
- 2 tbsp Chinese Cooking Wine
- 1 tsp sesame oil
- Dash of white pepper
- 1.5 cup / 370 ml water
Stir Fry:
- vegetable oil
- 4 garlic cloves , finely chopped
- 1 onion , sliced (white, brown, yellow)
- 10-12 stems choy sum (or other Asian greens)
- 2 medium carrot
- 1 cup sliced shiitake mushrooms
- 2 cup bean sprouts
Instructions
Tenderise Chicken
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Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes. Rinse well, pat excess water with paper towels, set aside.
Prep Ingredients:
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Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
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Trim end off choy sum. Then cut into 7cm / 3″ pieces. Separate stems from leaves.
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Peel carrot, cut into 3cm / 1.3″ pieces. Then slice the pieces thinly.
Stir Fry:
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Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1-2 minute, moving constantly, until onion is starting to wilt.
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Add chicken, cook for 2 minute until the surface changes from pink to white.
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Add choy sum stems, carrot and mushrooms. Stir fry for 2 minute.
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Add choy sum leaves, bean sprouts and Sauce. Stir fry for 3-4 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
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Remove from heat and serve immediately over rice or noodles.
Credit: adapted from Recipe Tin Eats