Stir-Fried Chicken Willi Corn And Mushrooms
|Dried shiitake mushrooms||25 Gram|
|Sunflower oil||5 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Boneless chicken breast||225 Gram, cut into strips|
|Baby corn cobs||50 Gram, blanched|
|Chicken stock||175 Milliliter|
|Fish sauce||1 Tablespoon (Nam Pla, Generous)|
|Salt||1 Pinch (Generous)|
Soak the dried mushrooms in warm water to cover for 15 minutes.
Discard the stems and cut the caps into quarters.
Heat the oil in a wok or large frying pan.
Add the garlic and cook over moderate heat until golden.
Add the chicken and stir-fry for 10 minutes.
Lift out and set aside.
Add the mushrooms and baby corn to the oil remaining in the wok.
Stir-fry for 1 -2 minutes.
Stir in the chicken stock and bring to the boil.
Reduce the heat, return the chicken to the wok and season with nam pla, salt and sugar.
Simmer for 10 minutes or until the chicken is tender and the liquid is reduced by about half.
Mix the cornflour with the water to make a thin paste.
Add to the chicken mixture and cook, stirring constantly, until the sauce thickens.