3 mushroom
10-15 shallots
1 piece thigh
200g pumpkin (1/4)
1L chicken stock
1 tbsp shaoxine wine
1 tbsp sesame oil
½ tsp cornstarch
Salt, pepper
- 1. Marinade chicken ½ hr before
- 2. Fry shallots till dark brown – use medium heat à low à off à take out
- 3. Fry mushroom with ¼ tsp sugar
- 4. Add 80% shallots, chicken, rice à fry till chicken ½ cooked
- 5. Add stock till cover ¾ rice then add pumpking
- 6. Cover à cook at low heat à stir occasionally
- 7. Serve with remaining shallots
No comments:
Post a Comment