Wednesday, May 7, 2008

Ju Hu Char

Turnips (sengkuang), Dried cuttelfish (Ju Hu), Black mushroom, Chicken meat, Garlic

1. Shred the turnips.
2. Cut black mushroom (pre-soaked) & chicken meat into long, thin stripes.
3. Heat the wok with oil, add in some chopped garlic and fry till fragrant.
4. Throw in chicken meat, mushroom & ju hu and stir for 5 minutes, add in some water and toss for another 5 minutes.
5. Add in dark soy sauce (optional) for the desired colour, and light soy sauce to taste. Cover wok until the gravy has thickens.
6. Add in a bit of sesame oil before serving, it'll smells good.

Best served with iceberg lettuce or crunchy butterheads, or you can just eat it as it is.

P/S: It'd be great to add in some shredded carrots and the dish will have a nice combination of colours and will taste better too. :)

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