Wednesday 17 January 2018

Seafood in a Nest (Collaboration with Huiji)

1 chicken thigh meat, sliced
6 scallops
8 prawns, peeled and deveined
1/2 onion, sliced
1/2 carrot, sliced
Some frozen peas
Some egg noodles
1/2 tbsp minced garlic

Chicken thigh seasonings
1 tsp oyster sauce
1 tsp soya sauce
1 tsp hua tiao wine
Sesame oil
Dash of pepper
1/4 tsp corn flour

The sauce seasonings
2 tbsp Huiji Waist Tonic
1 tbsp oyster sauce
A dash of pepper
1 tsp brown sugar
1 tsp of potato starch mix with 1 tsp of water for thickenning

1. Marinate the chicken thigh with all the seasonings for 2 hours.
2. Soak egg noodles in water till soft. Use kitchen towel to tap dry the noodles.
3. Heat 2 cups of oil in a wok, use 2 laddles (put some egg noodles on a laddle and use another laddle to press it as to create a bowl shape) and deep fry the egg noodles till crispy. Set aside.
4. Heat 1 tsp of oil in a wok, fry garlic till fragrant. Add onion and fry till fragrant.
5. Add chicken and fry till almost cook, add scallops and prawns.
6. When the prawns are starting to turn red, add carrot and mushrooms and fry for 2 minutes. 
7. Add all the seasonings and mix well. Lastly add some frozen peas, toss for 1-2 minutes, then thicken the sauce with the potato starch mixture (If the sauce is too dry, you may add 1 tbsp of water).

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