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25 g
450 g
1 tablespoon
2
25 g
225 g
1 tablespoon
3 tablespoons
2 tablespoons
3 tablespoons
1 tablespoon
550 ml
2 teaspoons |
dried Chinese mushrooms, soaked in hot
water for 20 minutes
skinless, boneless chicken thighs
sunflower oil
cloves garlic, thinly sliced
prosciutto, trimmed and diced
plums, halved and pitted
brown sugar
light soy sauce
rice wine
plum sauce
chili sauce
Chinese Chicken Stock
corn flour mixed with 4 teaspoons cold
water |
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Method :
Drain mushrooms and squeeze out
excess water. Discard mushroom stems and thinly
slice caps. Trim fat from chicken thighs and
cut meat into 2.5 cm strips. Heat oil in a wok and stir fry
chicken, garlic and prosciutto for 3-4 minutes. Add mushrooms and stir fry for 1
minute. Add plums, brown sugar, soy sauce,
rice wine, plum sauce, chili sauce and stock and simmer for 20
minutes or until plums have softened. Add corn flour mixture, and cook,
stirring, until thickened. Serve on a bed of rice.
Serves 4
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