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Ingredients
US|METRIC
4 SERVINGS
- 2 chicken breasts (about 450g in total, cut into 3.5cm cubes)
- ground white pepper
- sea salt
- 2 Tbsp. oyster sauce
- 2 Tbsp. cornstarch
- 1 Tbsp. vegetable oil
- 2 cloves garlic (crushed and finely-chopped)
- 1 Tbsp. ginger (freshly grated)
- 2 Tbsp. Shaoxing rice wine (or dry sherry)
- 1/2 tsp. chiles (crushed dried red Sichuan, or chile flakes, more if desired)
- 1 tsp. Chinese five spice powder
- 1 carrot (large, peeled and sliced very thinly on an angle)
- 2 bok choy (small, cut in-half, core removed, white part sliced and leaves left whole)
- 225 grams shiitake (or assorted wild mushrooms, sliced)
- 225 grams water chestnuts (can drained, sliced)
- 180 mL chicken stock
- 1 tsp. dark soy sauce
- 2 Tbsp. light soy sauce
- 2 spring onions (finely chopped)
- jasmine rice (Serving suggestion: steamed)
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