Posted by olivia lewis on 2:11 AM
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Ingredients
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Dried
mushrooms |
* |
30g |
Spring onion |
* |
50g |
Chicken |
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* |
1.5kg |
Cornflour |
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* |
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Oil |
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¼ cup |
Fresh ginger |
* |
5 slices |
Clove
garlic, crushed |
* |
2-3pcs |
Chicken
stock |
* |
¼ cup |
Dry white
wine |
* |
½ cup |
Cornflour,
extra |
* |
2 tsp |
Soy sauce |
* |
1 tbsp |
Chicken
stock, extra |
* |
½ cup |
Method : |
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1. Place
mushrooms in bowl, cover with hot water, stand 30 minutes; drain. |
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2. Trim
mushroom stems. Cut shallots into small serving-size pieces, coat chicken
well with cornflour. |
3. Heat oil
in work or frying pan, stir-fry chicken in batches until golden brown. |
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4. Return
all chicken to work. |
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5. Add
mushrooms, onion, ginger and garlic to wok, stir-fry 1 minute. |
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6. Add
combined stock, wine and blended extra cornflour and sauce. |
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7. Stir
until mixture boils. |
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8. Place
chicken mixture into hot pot or ovenproof dish, add extra stock. |
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9. Bake,
covered, in moderate oven about 25 minutes or until chicken is cooked. |
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