Monday, June 17, 2013

Chicken And Shrimp Chowmein


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.
Set aside.

3. Deep fry noodles by batch until crispy. Arrange on platter.

4. pour sauce over and top with wansuy.

Makes 8 servings.