Taiwanese Stewed Seaweed with Mushroom and Chicken Wings

Ingredients

1 tbsp oil

1 tsp chopped garlic

12 cm seaweed, soaked, cleaned,

cut into pieces and secured with toothpick

5 slices ginger

6 black mushrooms, soaked

6 pcs chicken wings

Seasoning

4 tbsp oyster sauce

1 tbsp soy sauce

dash of sesame oil and pepper

500 ml water

Method

1. Heat up oil, saute chopped garlic and ginger until fragrant. Add in mushrooms and stir-fry until aromatic.
2. Add in chicken wings, seasoning and bring to boil. Lower the heat and simmer for 10 minutes.
3. Lastly add in seaweed and centime to simmer for another 10 minutes. Dish up and serve.

Pan-fried Oyster Sauce Chicken Fillet

Ingredients

1 pc chicken breast meat, sliced

1 cup oil for deep-frying

1 tbsp shredded ginger

1 tbsp shredded spring onion

1 tbsp shredded red chilli

Marinade

1/2 tsp salt

dash of sesame oil and pepper

1 tbsp corn flour

Seasoning

3 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp toasted almond flakes

2 tbsp sugar

100 ml water

Method

1. Mix chicken breast meat with marinade and season for 30 minutes. Deep-fry in hot until golden brown and cooked. Dish and drain.
2. Leave 1 tbsp oil in work, saute the remaining ingredients until fragrant. Add in seasoning and bring to boil until thick. Add in chicken breast meat and stir well. Dish up, sprinkle sesame seeds on top and serve.