Inviting your friends to a party is not always...
Try this festive interpretation of a popular Chinese dish for your next Christmas party and watch people keep going back for more.
|2 tbsps||cooking oil|
|300 g||Chicken Breast Fillet||(cut into strips)|
|200 g||Shrimps||(shelled, tails kept intact)|
|1/4 cup||Dried Shitake Mushroom||(soaked and sliced)|
|½ tsp||Sesame Oil|
|1 tsp||Iodized Salt|
|1/3 cup||Oyster Sauce||(for sauce)|
|2¼ cups||Chicken Stock||(for sauce)|
|1 tsp||Ginger||(grated, for sauce)|
|3/4 cup||Shallots||(sliced thinly, for sauce)|
|2 tsp||Brown Sugar||(for sauce)|
|3 tbsps||Chives||(sliced thinly, for sauce)|
|2 tbsps||Cornstarch||(dissolved in pineapple syrup, for sauce)|
|350 g||Bihon or Canton Noodles||(for sauce)|
|Salt||(to taste, for sauce)|
|2 packs (115 grams)||Del Monte|
|(drained, reserve syrup, for sauce)|
Saute chicken, shrimp and mushrooms until cooked. Season with salt and sesame oil. Set aside.
Combine ingredients for sauce. Simmer until thickened. Add chicken-shrimp mixture. Allow to simmer. Set aside.
Deep fry noodles in batches until crispy. Transfer to a platter.
Pour sauce and top with wansuy.
Makes 8 servings
Chef's Tip: Sesame oil is good for adding aroma and is not used for sauteing as it has a low smoke point and can burn easily and lose its scent.