Recipes
Wok Fried Lilydale Chicken Strips
4
10 min
20 min
Rating:
Ingredients
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- 1 tray Lilydale Chicken Stir Fry
- 10gms (2 tsp) corn flour
- 25mls (1 1/2 tbsp) olive oil
- 1/4 cup honey
- 45mls (3 tbsp) light soy sauce
- 30mls (2 tbsp) Chinese wine or dry sherry
- 15gm (1 tbsp) finely grated ginger
- 15gm (about 2 cloves) chopped garlic
- 4 dried Shitake Mushrooms (soaked overnight if dry)
- 30mls (2 tbsp) Oyster Sauce
- 10mls (2 tsp) thick dark soy sauce
- 3gm (1/2 tsp) Chinese five spice powder
- 1/2 teaspoon Seasame Oil
- 1 bunch Spring Onions cut into batons
- 10gm (2 tsp) toasted seasame seeds
- 1 bunch green asparagus, peeled & blanched
- Jasmine Rice (prepared as per packet instructions)
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Method
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| 1 |
Soak the Shitake mushrooms in water for at least 12 hours prior to cooking (retain 40mls of the water for cooking). |
| 2 |
Place the sliced chicken breast into a plastic bag, add in the corn flour, seal and shake well till chicken is nicely coated. |
| 3 |
Heat olive oil in a hot wok or until hot. Add the sliced chicken and stir fry for about 1 minute, or until chicken is nicely browned (you may have to do it in 2-3 small batched depending on size of wok). |
| 4 |
Remove the chicken from wok with a slotted spoon and leave to one side, keeping warm. |
| 5 |
Remove the stem off the Shitake muchroom and cut into small pieces (about size of 5 cent piece) then saute in the wok with a little olive oil, and the garlic for a minute, then add ginger, soy sauce, honey, oyster sauce, dark soy, Chinese 5 spice and seseame oil, bring to boil. |
| 6 |
Gently simmer a few minute, add the 40mls of muchroom water. |
| 7 |
Add in the chicken and toss in the boiling sauce, remove from heat. |
| 8 |
Serve with steamed Jasmine rice, with sauteed Aspragus and sprinkle with toasted seasame seeds. |
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