2 teaspoons Cornflour
1/2 teaspoon Salt
1/2 Chicken (about 600g)
12 cloves of Shallot
160g Pig's Kidney
2 teaspoons oyster sauce
1 tablespoon seafood sauce 2 teaspoons sugar
1/2 cake red bean cheese
1/4 cup stock
- Drives the coldness, enhances appetite, strengthens the spleen functions, replenishes the immunal system.
Wash chicken clean and slice. Section kidney. Both marinate with cornflour, salt and ginger wine. Peel shallot and leave for later use. Pour in dash of oil in the preheated wok. Saute the red bean cheese until fragrant. Put in the oyster sauce, seafood sauce and sugar. Bring to juice and leave for later use.
Heat the casserole. Pour in dash of oil. Saute the shallot until fragrant. Put in the chicken. Cover and cook for 5 minutes. Put in the kidney. Cook until rich fragrant. Pour in the stock along the edge of the cover. Bake for 8 minutes.
Pour in the juice. Stir well until dries up.
Cover and saute until fragrant.