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| Hard boiled Oak-mushrooms, bamboo shoots, and chicken |
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| Chinese food usually uses dried oak-mushrooms after soaking them in water for a
while rather than fresh oak-mushrooms. In order to soften them faster, use warm
sugar water. |
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| chicken leg meat 100g, fresh oak-mushrooms, bamboo shoots 20g, ginger, soy sauce, potato starch, oyster sauce, meat stock 10g, pepper, sesame seed oil. |
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1. Take out the bones of the chicken leg, then cut into 3 cm pieces.
2. Cut off the roots of the oak-mushrooms. Cut the big mushrooms in half.
3. Cut the bamboo shoots just like the oak-mushrooms.
4. Crush the ginger.
5. After warming up a pan, add oil and ginger to bring out the flavor.
6. Fry the chicken with soy sauce and oyster sauce.
7. When the chicken is well cooked, add the oak-mushrooms and the bamboo shoots.
8. Pour in meat stock and starch to balance the thickness.
9. Finish up by adding sesame seed oil and pepper. |
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