Cap Cay

 

Ingredient -

• 100 gr cube sliced chicken breast, marinate with 1 tsp corn starch and 2 tsp of soy sauce

• 2 pieces of fish balls, sliced

• 3 pieces of meat balls, sliced

• 2 garlic, minced

• 1 spring onion, cut into 4 cm in length

• 1/2 big onion, sliced

• 1/2 carrot, sliced thin

• 1/2 bunch of cauliflowers or a small size broccoli– cut into small florets

• 1 cup of cabbage, diced

• 1 cup of napa cabbage / chinese cabbage, diced

• 1 cup of bok choy / green mustard, cut into 4 cm in length

• 5 straw mushroom, cut into 4-6 slice each

• 2 tbsp soy sauce

• 2 tbsp of oyster sauce

• 2 tbsp of cooking wine / ang ciu

• 2 cups of water / chicken stock

• 1 tbsp of vegetable oil

• salt and pepper

• 1 tsp of corn starch mix it with ± 6 tsp of water

Method -

1. Heat vegetable oil in a skillet, with medium heat saute garlic until fragrant, add marinated chicken, stir until the chicken is slightly cook, then add fish and meat balls, stir again
2. add big onion, spring onion, straw mushroom, carrot, cauliflower, napa cabbage, cabbage and bok choy, stir fry
3. add soy sauce, oyster sauce and cooking wine, pepper, stir well, then add water/chicken stock, then let it boils until vegetables turn tender (but don’t let it over cook) 
4. adjust the taste, add salt if not salty enough, then add mix of corn starch and water, stir and serve

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