Tuesday, July 5, 2011

Chap Cai (Chinese mixed vegetables)


Ingredients
100g chicken fillet ( cut into thin slices )
1/4 cabbage ( cut into big square pieces)
1 small carrot ( cut into slices)
10 small chinese mushrooms ( soaked)
10 small black cloud fungus (云耳, soaked and cut )
10 pcs dried lily buds (soaked in hot water and tough stems removed)

4 pcs bean curd stick ( soaked in hot water and cut into 2-in lengths)
2 small bundle tang hoon (glass noodles)
2 cloves garlic ( chopped )
1 tbsp oyster sauce
1 tbsp corn flour
1 tbsp light soya sauce
1/4 tsp salt
some oil



Preparation
1. Season the chicken fillet with 1 tbsp corn flour and 1 tbsp light soya sauce.
2. Put 2 tbsp oil into saucepan and stir fry garlic until fragrant. Add chicken and stir-fry till cooked.
3. Put in all the ingredients (except tang hoon ), oyster sauce, light soya sauce, salt and stir fry to mix well.



4. Add in 1 cup of water and cover to simmer over medium low fire for 15 minutes.
5. Add in tang hoon and cook for further 5 minutes or until tang hoon is cooked.
6. Dish out to serve.




* 1 tbsp dark soya sauce may be added to give this chap cai a darker look.








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