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1 lb/450g/2cups cooked rice
2 tbs/30ml oil
2 garlic clovers, finely chopped
4oz/120g boneless chicken, finely sliced
2oz/60g bamboo shoots, sliced
2oz/60g straw mushrooms, halved
1 tbs/15ml light soy sauce 2 tbs/30ml fish sauce
1 tsp/5ml sugar1 tbs/15ml dark soy sauce
3 tbs/45ml stock/broth or water (or more if necessary)
1 tbs/15ml flour mixed with 2 tbs/30ml water(this is probably more than you will need)
a shaking of ground white pepper
1 spring onion/scallion, coarsely chopped
Put the cooked rice on a serving dish and keep warm. In a wok or frying pan heat the oil until a light haze appears. Add the garlic and cook until golden brown. Add the chichen and stir-fry for a few seconds. Add the bamboo shoots and straw mushrooms and stir. Strring quickly after each addition, add the light soy, fish sauce, sugar, dark soy and stock (or water). Add more stock if the mixture becomes dry. Add 1 tbs/15ml of the flour and water mixture and stir until thoroughly blended to make a lightly th ickened sauce, adding a little more stock or flour/water mixture if necessary. Add the pepper and chopped spring onions, stir quickly and serve immediately over the cooked rice.
This dish is a meal in itself, served on rice rater than as one of several dishes making up a full meal. Most of its ingredients can be found in cans so it makes a useful emergency meal.
2 tbs/30ml oil
2 garlic clovers, finely chopped
4oz/120g boneless chicken, finely sliced
2oz/60g bamboo shoots, sliced
2oz/60g straw mushrooms, halved
1 tbs/15ml light soy sauce 2 tbs/30ml fish sauce
1 tsp/5ml sugar1 tbs/15ml dark soy sauce
3 tbs/45ml stock/broth or water (or more if necessary)
1 tbs/15ml flour mixed with 2 tbs/30ml water(this is probably more than you will need)
a shaking of ground white pepper
1 spring onion/scallion, coarsely chopped
Put the cooked rice on a serving dish and keep warm. In a wok or frying pan heat the oil until a light haze appears. Add the garlic and cook until golden brown. Add the chichen and stir-fry for a few seconds. Add the bamboo shoots and straw mushrooms and stir. Strring quickly after each addition, add the light soy, fish sauce, sugar, dark soy and stock (or water). Add more stock if the mixture becomes dry. Add 1 tbs/15ml of the flour and water mixture and stir until thoroughly blended to make a lightly th ickened sauce, adding a little more stock or flour/water mixture if necessary. Add the pepper and chopped spring onions, stir quickly and serve immediately over the cooked rice.
This dish is a meal in itself, served on rice rater than as one of several dishes making up a full meal. Most of its ingredients can be found in cans so it makes a useful emergency meal.
