Servings:

  • Cilantro
  • Spring Onion
  • Dark Vinegar
  • Starch water
  • 3 tbsp corn starch & 3 tbsp water

Methods:

    • Add 1.5 litre of water
    • Bring to boil
    • Add 100g Chicken Breast Fillet, cook for 8 minutes
    • Remove & let cool for shredding
    • Add 1 cube Chicken Stock, boil for 10 minutes
    • Set aside
    • Add 1-2 tbsp Vegetable Oil
    • Sauté chopped garlic till aromatic
    • Add shredded chicken
    • Add 3 tbsp Cooking Rice Wine, 2 tbsp Light Soy Sauce and 1 tsp White Pepper
    • Add 100g sliced Shiitake Mushrooms
    • Add 100g Econsave Choice Mushroom Pieces & Stems
    • Add 100g sliced Econsave Straw Mushrooms
    • Sauté for 2-3 minutes
    • Pour in Chicken Broth
    • Add 100g thinned & sliced Bamboo Shoots
    • Add 50g thinly sliced Filament Crab Stick
    • Add 3 tbsp Chilli Sauce and 3 tbsp Tomato Sauce
    • Boil for 6 minutes
    • Add 3 tbsp Corn Starch mixed with 3 tbsp of water
    • Add 1 large Egg (whisked)
    • Stir well
    • Serve with Cilantro, Spring Onion & Dark Vinegar

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