• 250g boneless, skinless chicken breast, cut into strips
  • 2 tbsp soy sauce
  • 2 tbsp dry sherry
  • 1 tbsp sesame oil
  • 2 tbsp oil
  • 3 tbsp garlic ginger puree
  • 100g fresh shitake mushroom, sliced
  • 100g fresh oyster mushroom, sliced
  • 100g fresh button mushroom, sliced
  • 1 tbsp sugar
  • 1 tbsp rice wine
  • 1 1/2 tsp chili-garlic sauce
  • 1 head bok choy
  • 1/3 cup green onions, thinly sliced
  • 1 liter chicken broth
  • 1 package egg noodles, boiled
  • 1/4 cup chopped fresh cilantro

Cooking Instructions:

  1.  In a bowl, quick marinate the chicken with sherry, soy sauce and sesame oil. Set aside.
  2.  Meanwhile, in a wok saute garlic ang ginger puree, then add in the chicken and mushrooms. Saute until fragrant.
  3.  Add in the sugar, rice wine, chili-garlic sauce and stri-fry on high heat.
  4.  Add in green onions and chicken stock.
  5.  Bring to boil then add bokchok and egg noodles.
  6.  Serve into bowls and garnish with cilantro.

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