Stir Fried Chicken Fillets with Mushrooms
Chef Leslie ChanIngredients:
- 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:
- Marinate chicken for 30 mins. Stir-fry chicken with oil until cooked. Add mushrooms. Chinese celery and capsicums. Cook until heated through.
- Add in seasoning mix ingredients and continue to stir-fry until completely cooked. Dish out and
serve.
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