Ingredients
- 2 shallots
- 30 ml stock
- 14 gr chicken fat
- 5 ml oyster sauce
- 2 ml dark soy sauce
- 1 gr cornstarch
- 1 ml water
- 1 gr salt
- 2 slices ginger
ingredients for 30 minutes. Remove and stir-fry with stir-frying seasoning mixture until there is no liquid left. (If button mushrooms are used, soaking and steaming is not necessary. Instead, simmer mushrooms with 2 slices of ginger and 2 shallots for 1 minute.) From "Champion Recipes of the 1986 Hong Kong Food Festival". Hong Kong Tourist Association, 1986.
