1 tbsp, vegetable oil
½ onion, chopped into chunks
1 clove, garlic, crushed and
chopped (or pureed)
8 mushrooms, quartered
1 breast chicken, cubed and
fried
1 ladle chicken stock
2 tbsp cornflour mixed to paste with water
A pinch of salt, or to taste
1 tsp soya sauce, or to taste
1 tsp, oyster sauce, or to taste
Heat oil in a wok on high heat, until hot.
Add onions and garlic and fry for 1 minute.
Next add in the mushrooms and chicken and fry for two
minutes.
Pour in one ladle of chicken stock and leave for two minutes
or until it is starting to boil.
Then gradually add the 2 tablespoons of cornflour mixture.
Once this mixture is well incorporated the sauce should thicken.
Add salt, soy sauce and oyster sauce and serve with rice.
Decorate with chopped spring onion/chives.
