Ingredient
1/2 chicken
20g Zhu Sheng
1 can pearl abalones
some dried black mushrooms
1 bunch broccoli
sliced carrot
sliced ginger
2 cloves shallot
2 tsps Shaoxing wine
some spring onion
Seasoning
1/3 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
2 tsps oyster sauce
pepper, sesame oil
1/2 cup water, some corn starch solution (later use)
Marinade
1/2 tsp salt, 1/2 tsp sugar
1 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp cprn starch
some pepper
Method
Cut chicken into pieces. Add marinade and mix well. Leave it for a while.
Soak Zhu Sheng in water until soft. Cut off the stalks and roots. Then scald them in boiling water with 2 slices of ginger for 10 minutes. Soak dried black mushrooms in water until soft.
Heat 1 tbsp of oil in a wok. Stir fry ginger and shallot until fragrant. Then put in chicken pieces, carrot, pearl abalones, mushrooms and Zhu Sheng. Stir fry. Sprinkle wine. Put them into a casserole.
Add seasoning and cook for 10 minutes. Stir in corn starch solution and finally sprinkle spring onion on top.
Cut broccoli into florets. Scald briefly in water with oil and salt. Drain and arrange along the rim of the casserole. Serve.
