CuisineThai food
Dish type Rice and Flour
Main ingredientChicken
Ingredients
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- 250 GramsChicken tender((Marinated Chicken))
- 2 Tsp. Light soy sauce((Marinated Chicken))
- ¼ Tsp.Pepper ((Marinated Chicken))
- 1 Tsp.Corn flour ((Marinated Chicken))
- 2 Tbsp. Water ((Marinated Chicken))
- 2 Tbsp.Vegetable oil
- 2 Roots Coriander root
- 4 Cloves Chinese garlic
- 1 Tbsp.Chinese cooking wine
- 1 Tbsp.Light soy sauce
- 1 TspSweet soy sauce
- 2 Tsp. Sesame oil
- 2 Tbsp.Oyster sauce
- 1 Tbsp. Unbleached sugar
- ½ Cup Stock
- 2 Tbsp.Arrowroot flour
- 1 Tbsp. Tapioca flour
- 2 Tbsp.Salted soy beans
- 60 Grams Chopped onion
- 60 Grams Wood ear mushrooms
- 80 GramsShredded ginger
- 1 Piece Finely chopped spring onion
Preparation
1. Slice the chicken fillet into bite-size pieces.
2. Marinate the chicken with white soy sauce, ground pepper, cornstarch and water for 10 minutes.
3. Heat oil in a frying pan, add the coriander root and Chinese garlic. Stir-fry until aromatic. Add the marinated chicken and stir-fry.
4. Add the Chinese wine, white soy sauce, sweet black soy sauce, sesame oil, oyster sauce, unbleached granulated sugar and stock.
5. When the chicken starts to cook, add the whole fermented soybean, sliced onion, wood ear mushroom and sliced ginger.
6. Mix together the arrowroot flour, cassava flour and water. Add it into the pan and stir-fry.
7. Arrange the dish on a plate. Sprinkle the scallion on top. Serve with the cooked Royal Umbrella Brand Pathumthani Fragrant Rice, fried Chinese sausage and boiled egg.