Stir Fried Chicken Fillets with Mushrooms

Chef Leslie Chan

Ingredients:

  • 180g Chicken thigh (sliced)
  • 70g Abalone mushrooms (sliced)
  • 40g Marmoreal mushrooms (sliced)
  • 6-8 pcs Porcini mushrooms (soaked, drained and sliced)
  • 30g Chinese celery (sliced)
  • 1⁄4 pc Red capsicum (sliced)
  • 1⁄4 pc Yellow capsicum (sliced)
  • 1 tsp Oil

Marinade

  • 1⁄2 tbsp Lee Kum Kee Gluten Free Soy Sauce
  • 2 tsp Sugar
  • 2 tsp Oil
  • 2 tsp Shaoxing wine
  • 1 tsp Gluten free corn starch

Seasoning Mix

  • 2 tsp Lee Kum Kee Gluten Free Soy Sauce
  • 1⁄2 tsp Sugar
  • 2 tsp Oil
  • 1⁄4 tsp Lee Kum Kee Pure Sesame Oil
  • 1⁄2 tsp Gluten free corn starch
  • 2 tbsp Water

Method:

  1. Marinate chicken for 30 mins. Stir-fry chicken with oil until cooked. Add mushrooms. Chinese celery and capsicums. Cook until heated through.
  2. Add in seasoning mix ingredients and continue to stir-fry until completely cooked. Dish out and
    serve.

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