by Chicken & Mushrooms (Serves 4)
4 Chicken breast
Shittake mushrooms
1 Small bag of Lilies
2 Chinese pork sausage
Soya sauce
Oyster sauce
Cornstartch
Sugar
Garlic
Prepare:
Finely dice garlic
Soak mushrooms in hot water / slice mushrooms, add a bit of soya sauce to it, leave dirt behind. Leave mushrooms in until last minute.
Soak, drain, wash lilies
Cube chicken
Slice sausages
1. In big pot, throw chicken, sausage, garlic, mushrooms and lilies sprinkle with sugar and dash with soya sauce, but do not drown ingredients.
2. Add 2 inches of water to packed ingredients.
3. Add a quarter bottle of oyster sauce. Bring to a boil. Then let simmer at medium - medium high, but closer to medium (south east) for 15 min
4. Chicken should be cooked thoroughly
5. Add half a cup of water if necessary. Mix then taste broth, add more oyster sauce if not too liking. Should have a light oyster taste (should be brownish in color)
6. When to liking, bring back to boil.
7. In separate bowl, add one heaping tablespoon of cornstarch to cold water. Mix
8. When broth in pot is boiled, make a well in the mixture add the cornstarch. Mix well
9. Boil for another 2 minutes. Should be a light saucy texture.
Serve on a bed of white rice.
4 Chicken breast
Shittake mushrooms
1 Small bag of Lilies
2 Chinese pork sausage
Soya sauce
Oyster sauce
Cornstartch
Sugar
Garlic
Prepare:
Finely dice garlic
Soak mushrooms in hot water / slice mushrooms, add a bit of soya sauce to it, leave dirt behind. Leave mushrooms in until last minute.
Soak, drain, wash lilies
Cube chicken
Slice sausages
1. In big pot, throw chicken, sausage, garlic, mushrooms and lilies sprinkle with sugar and dash with soya sauce, but do not drown ingredients.
2. Add 2 inches of water to packed ingredients.
3. Add a quarter bottle of oyster sauce. Bring to a boil. Then let simmer at medium - medium high, but closer to medium (south east) for 15 min
4. Chicken should be cooked thoroughly
5. Add half a cup of water if necessary. Mix then taste broth, add more oyster sauce if not too liking. Should have a light oyster taste (should be brownish in color)
6. When to liking, bring back to boil.
7. In separate bowl, add one heaping tablespoon of cornstarch to cold water. Mix
8. When broth in pot is boiled, make a well in the mixture add the cornstarch. Mix well
9. Boil for another 2 minutes. Should be a light saucy texture.
Serve on a bed of white rice.
