Del Monte Kitchenomics presents another recipe for the Holiday Season.
This recipe is rich in Vitamin B3 which helps promote digestion and healthy skin.
| 350 g (350 g) | chicken breast fillet, cut into strips |
| 200 g (200 g) | shrimps, shelled, tails kept intact |
| 350 g (350 g) | bihon or canton noodles |
| 5 pc (21 g) | dried shitake mushrooms, soaked and sliced |
| ½ tsp (2.3 g) | sesame oil |
| ¼ cup (14.4 g) | sliced wansuy sauce |
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| 2 packs (230 g) | DEL MONTE Pineapple Tidbits, drained, reserve syrup |
| 1/3 cup (103.33 g) | oyster sauce |
| 2-¼ cups (535.5 g) | chicken stock |
| 1 tsp (4 g) | ginger, grated |
| 12 pc (96 g) | shallots, sliced thinly |
| 2 tsp (9 g) | brown sugar |
| 6 stalks (12 g) | chives, sliced |
| 2 tbsp (18 g) | cornstarch, dissolved in pineapple syrup |
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1. SAUTé chicken, shrimps and mushrooms in sesame oil until cooked. Season with salt to taste. Set aside.
2. COMBINE ingredients for sauce. Simmer until thickened. Add chicken-shrimp mixture. Allow to simmer. Set aside.
3. DEEP fry noodles in batches until crispy. Transfer to a platter.
4. POUR sauce and top with wansuy. |
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