Ingredients
- Amoy Minced Garlic 1 tbsp
- Chicken 1 pc (1kg) (washed and cut into pieces)
- Chestnut Meat 180g
- Soaked Mushroom 6 pcs (removed stems and cut into half)
- Shallots 15g (crushed)
Seasoning
- Amoy Chu Hou Sauce 5 tbsp
- Rock Sugar 20g
- Water 600mL
Marinade
- Amoy First Extract Light Soy Sauce 1 tbsp
- Salt ½ tsp
- Corn Starch 1 tbsp
- Oil 1 tbsp
Thickening
Method
Marinate the chicken with the marinade for 15 minutes.
Heat 2 tbsp of oil in a wok and pan fry the chicken pieces till golden brown. Add Amoy Minced Garlic and shallots, stir-fry until fragrant.
Mix well the seasoning and remaining ingredients and add to boil over high heat, then reduce the heat to low and simmer for 30 minutes, Serve. (Or you can adjust the thickness of the sauce by adding some potato starch slurry according to personal preference).