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本帖最后由 Smiley 于 2016-7-18 15:40 编辑
Ingredients:
300g Hor Fun/Thick Flat Rice Noodles (separated)
1/2 tablespoon light soy
a few drop dark soy
1 boneless chicken thigh fillet (sliced)
6 prawns, shelled and sliced on the back
10 slices of fish cakes
3 dried mushrooms (soaked in hot water until soften, drained and sliced)
A handful bean sprouts
1/2 small carrot (thinly sliced)
A handful of cut spring onions
1/2 tablespoon light soy
1 teaspoon cornflour
1/2 tablespoon Minced Garlic
Cooking oil
Sauce:
500ml Chicken Stock
1 dessertspoon light soy
1 dessertspoon fish sauce
1/2 tablespoon oyster sauce
Pepper
1 egg (beaten)
Cornflour + water to thicken the sauce
Methods:
Marinate the chicken with light soy and cornflour for one hour.
Heat wok with 1 tablespoon oil. Add in Hor fun and toss with light and dark soy sauce until well mixed and dish out and place in a serving dish.
In the same wok used to stir-fry the hor fun, add 1 tablespoon oil. Fry garlic till fragrant but not brown. Add in the sliced mushrooms, carrots and fry for a few minutes, add in the spring onions and marinated chicken and fry till the chicken slices are just done.
Pour stock in the wok and bring to a boil. Add in the prawn, fish cakes and all the seasoning for the sauce except for the beaten egg and cornflour mixture.
Gradually stir in the cornflour mixture to thicken the sauce to your desire consistency, then gently stir in the beaten egg.
Pour the sauce mixture over the hor fun and serve.
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悉尼口碑好的公立小学大推荐 (2009-1-21) 风玲 
发表于 2016-7-16 13:27
看着真不错
