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  1. Cantonese home cooking - we used to eat this kind of dish for a weekend lunch or a late supper with my grandparents in Hong Kong.

    I made crisp fried noodles with Milawa Free Range chicken thigh fillets, shitake and wild fungi, gai lan(Chinese broccoli) and beanshoots. The aromatics were simply white pepper, garlic, ginger and onion. The sauce was made with gelatinous home made masterstock, mushroom stock, Chinese cooking wine, fish sauce, a splash of soy and finished with half a teaspoon of fermented bean curd. Finally I garnished it with delicious homegrown coriander leaves.

    It’s actually quite a light dish, quick to cook and very tasty.

    Cantonese home cooking - we used to eat this kind of dish for a weekend lunch or a late supper with my grandparents in Hong Kong.

    I made crisp fried noodles with Milawa Free Range chicken thigh fillets, shitake and wild fungi, gai lan(Chinese broccoli) and beanshoots. The aromatics were simply white pepper, garlic, ginger and onion. The sauce was made with gelatinous home made masterstock, mushroom stock, Chinese cooking wine, fish sauce, a splash of soy and finished with half a teaspoon of fermented bean curd. Finally I garnished it with delicious homegrown coriander leaves.

    It’s actually quite a light dish, quick to cook and very tasty.

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