Monday, June 17, 2013
350 g chicken breast fillet, cut into strips
200 g shrimps, shelled, tails kept intact
350 g bihon or canton noodles
5 pc (20g) dried shiitake mushrooms, soaked and sliced
1/4 cup sliced wansuy
2 pouches pineapple tidbits (115g)
1/3 cup oyster sauce
2-1/4 cups chicken stock
1 tsp grated ginger
1 pc medium onion, sliced
2 tsp brown sugar
2 tbsp cornstarch, dissolved in pineapple syrup
1. Saute chicken, shrimps and mushrooms until cooked. Season with salt to taste. Set aside.
2. Combine ingredients for sauce. Simmer until thickened. Add chicken-shrimp mixture. Allow to simmer.
3. Deep fry noodles by batch until crispy. Arrange on platter.
4. pour sauce over and top with wansuy.
Makes 8 servings.