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Stir-Fried Chicken Willi Corn And Mushrooms Recipe
|Dried shiitake mushrooms||25 Gram|
|Sunflower oil||5 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Boneless chicken breast||225 Gram, cut into strips|
|Baby corn cobs||50 Gram, blanched|
|Chicken stock||175 Milliliter|
|Fish sauce||1 Tablespoon (Nam Pla, Generous)|
|Salt||1 Pinch (Generous)|
Serving size: Complete recipe
Calories 1111 Calories from Fat 710
% Daily Value*
Total Fat 80 g123.4%
Saturated Fat 11.1 g55.6%
Trans Fat 0.1 g
Cholesterol 135.7 mg
Sodium 1927.6 mg80.3%
Total Carbohydrates 38 g12.7%
Dietary Fiber 4.3 g17.3%
Sugars 4.6 g
Protein 61 g121.5%
Vitamin A 1.1% Vitamin C 11.9%
Calcium 5.8% Iron 15.2%
*Based on a 2000 Calorie diet
Discard the stems and cut the caps into quarters.
Heat the oil in a wok or large frying pan.
Add the garlic and cook over moderate heat until golden.
Add the chicken and stir-fry for 10 minutes.
Lift out and set aside.
Add the mushrooms and baby corn to the oil remaining in the wok.
Stir-fry for 1 -2 minutes.
Stir in the chicken stock and bring to the boil.
Reduce the heat, return the chicken to the wok and season with nam pla, salt and sugar.
Simmer for 10 minutes or until the chicken is tender and the liquid is reduced by about half.
Mix the cornflour with the water to make a thin paste.
Add to the chicken mixture and cook, stirring constantly, until the sauce thickens.