Thursday, 6 September 2007

Si Yau Kai


  • 500g chicken, cut into bite pieces
  • 3 slices ginger
  • 1 tbsp Shao Hsing wine
  • 2 cloves garlic, leave the skin on
  • 2 tbsp oil
  • 1 tsp sesame oil
  • 1/4 cup good quality light soy sauce
  • 2 cups water
  • 1 tbsp thick soy sauce
  • 1 tbsp oyster sauce
  • salt to taste
  • 30g mushroom, soaked to soften
  • 1 tsp corn flour mix with 2 tbsp water.


Heat wok with oil and sesame oil. Add in the garlic and ginger and fry until fragrant. Put in chicken pieces and mix well. Pour in the light soya sauce, thick soya sauce, oyster sauce and sugar. Coat well and add in water. Bring it to a boil for 3 minutes. Add the wine and mushrooms. Add salt according to taste. You may not need to add salt as some light soya sauce is slightly saltier than other brand.

Reduce heat and bring to a simmering boil until the chicken is tender. Add in the corn flour mixture and stir well. Cook for another 3 minutes.

Dish out and serve immediately with rice.

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