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Stir-Fried Chicken Willi Corn And Mushrooms

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Ingredients
  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)
  Sugar 1 Pinch
  Cornflour 1⁄2 Tablespoon
  Water 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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