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Quick-fried Shrimps, Chicken and Petits Pois
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
2 tablespoons vegetable oil
225g cooked chicken meat, cut into small cubes
1/2 teaspoon ground ginger
17g small frozen shrimps, thawed
25g butter
1/2 chicken stock cube, crumbled
75ml water
2 tablespoons rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon soft brown sugar
1 tablespoon cornflour (cornstarch), blended with 3 tablespoons water
Method :
Heat the oil in a saucepan. Add the chicken cubes and ginger and stir-fry for 1 minute. Add the petits pois, shrimps and butter and stir-fry for a further 30 seconds. Add the stock cube, water, wine or sherry, soy sauce and sugar, and bring to the boil, stirring constantly. Stir-fry for a further 30 seconds
Stir in the cornflour (cornstarch) mixture and coo, stirring constantly, until the sauce thicken and becomes translucent. Remove from the heat and translucent. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.
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