Ingredients:
- 200 g chicken thigh fillet (cut into strips)
- 3 large shitake mushrooms (sliced)
- 1 carrot (thinly sliced)
- 2 servings of lettuce (cleansed and chopped into edible size)
- 2 garlic cloves
- thickener (2 tbsp corn flour + 3 tbsp water)
- 2 tbsp cooking oil
Sauce:
- ½ cup chicken stock
- 1½ cup water
- 2 tbsp oyster sauce
- ½ tbsp light soy sauce
- ½ tbsp Thai fish sauce
- ½ tsp sugar
- a dash of white ground pepper
- a pinch of salt
How to:
- heat your oil in a frying-pan for 1 minute. Add in the chicken and stir-fry till the outer layer is not pinkish anymore
- add in the garlic and stir-fry till fragrant
- add in the sauce and bring it to boil. Add in carrot and mushrooms. Simmer for 3 minutes
- add in the lettuce and thickener. Mix well
- serve for 2
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