Sizzling Chicken with Rice Rolls
What You Will Need
Ingredients
- Chicken Thighs (Cut into pieces) 450g
- Rice Rolls (Cut into sections) 4pcs
- Shiitake Mushrooms (Sliced) 3pcs
- Shallot 6 cloves
- Garlic 4 cloves
- Coriander some for garnishing
- Lee Kum Kee Shaoxing Huadiao Wine Some
Marinade
- Lee Kum Kee Premium Oyster Sauce 1.5 tbsp
Seasoning
- Lee Kum Kee Premium Oyster Sauce 2 tbsp
- Lee Kum Kee Premium Soy Sauce 1 tsp
- Lee Kum Kee Premium Dark Soy Sauce 1 tsp
- Lee Kum Kee Chu Hou Paste 2 tsp
- Sugar 1 tsp
- Water 2 tbsp
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/RvwUO4s1CBo
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Marinate the chicken, stir well and wait for 10 minutes.
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Heat the wok with oil, add rice rolls and pan-fry them until golden. Set aside.
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Heat the wok with little oil, add shallots, garlic, mushrooms and chicken and pan-fry over low heat until medium well. Add seasonings and stir well. Stir fry the chicken over low heat until they are fully cooked. Add back rice rolls and stir fry well.
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Add a splash of wine and garnish it with coriander. Serve it on a plate, or serve it with the original pot to bring out the flavour.