An American Chinese classic, served over noodles or rice, you cannot go wrong.
Ingredients
2 EA chicken fillet
7 OZ / 200 G chinese cabbage
1 EA red onion (medium)
2 OZ / 50 G bean sprouts
2 OZ / 50 G sugar snap
14 OZ / 400 G canned sliced water chestnuts
4 TBSP oyster sauce
4 TBSP shaoxing wine
8 TBSP light soy sauce
2 TBSP corn flour
1 TBSP sesame oil
17.5 OZ / 500 ML water
2 TBSP vegetable oil
Directions
Dice your chicken fillets into small cubes, then add them into a medium-sized bowl where you will add half of the soy sauce and all of the sesame oil. Place your chicken and the sauce onto the deep steaming tray, then add the water to the mixing bowl before attaching the steaming tray. Steam your chicken for 10 minutes / 250°F|120°C. Once cooked, remove your chicken from the steaming tray and clean the mixing bowl well.
While your chicken cooks, prepare your vegetables by washing them all, then roughly chop your Chinese cabbage and slice your onion. Drain your canned water chestnuts. Reserve all for later.
Add your onion, Chinese cabbage and sugar snap to the mixing bowl, along with the vegetable oil. Sauté your vegetables for 10 minutes / 250°F|120°C with the measuring cup removed. While your vegetables cook, add the remaining soy sauce, Shaoxing wine, oyster sauce and corn flour into a separate bowl. Make sure you mix them well.
Once cooked, add your water chestnuts, the cooked chicken, bean sprouts and the sauce mix to the mixing bowl. Sauté with the measuring cup removed for 5 minutes.
Serve with either noodles or rice. Enjoy your meal!
Recipe Note
TIPS:
Shaoxing wine can be replaced by another rice wine.
Try any kind of vegetables you like, but cooking time may vary.
