東菇海参焖鸡

東菇海参焖鸡

(RM150)
Order 3 days in advance

Recipe:

Group A

Mushroom - 30 pcs, soak for 30 minutes, wash and rinse it.

Garlic - 10 slices, cut into small pieces

Scalob - 4 pcs

Ginger - 10 slices

Group B

Chicken - 1 whole small "kumpung" chicken (cut into small pieces, wash and rinse it)

sugar - 1 tea spoon

salt - half tea spoon

light soy sauce - 1 table spoon. (10-15ml)

sesame oil - 1 tea spoon (5ml)

cornflour - 1 tea spoon (5ml)

Marinate the chicken for at least 30 - 60 minutes with all the above ingredients.

Group C

Fresh sea cumcumber - 0.5kg

Add few slices of ginger to boiled water, then put the sea cumcumber into it for 5 minutes, take it out, wash it and cut it in to small pieces.

Cooking method:

1. Start with Group A, 1-2 table spoon of cooking oil into a pot or "wok", heat up until the garlic become gold, then add the mushroom, scalobs and cook for a while and add 1000ml water, cook for 2 hours with low heat.

2. Stir fry (B) until fragrant.Add 1 tea spoon of cornflour to 2 table spoon water, stir it and add into (B). Stir well and pour them into (1), cook at least 30 minutes with low heat.

3. Add the Group C and cornflour solution into (2), stir for a while, then off the heat and wait for 20-30 minutes before serving.

Yummy! Yummy!