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1.5 tbsp minced garlic
chicken thigh meat (marinate with oyster sauce, light soy sauce, corn flour and pepper)
6 slices of ginger
1 egg, lightly beaten
700ml water + 1 chicken knorr cube
1 tsp light soy sauce
1 tsp fish sauce
1 tsp hua diao jiu
2.5 tbsp corn flour with 6 tbsp water
1. Heat up wok with oil and saute the garlic until fragrant. Then add the chicken thigh in and cook until opaque.Add prawns in and let it cook till pink. Dish up and set aside.
2. Add carrot and button mushroom in with a little bit of oil and stir fry for a minute. Follow by adding the sauce and ginger in and let it come to a boil.
3. Add fishballs in and stir in the corn flour mixture slowly (stirring as you poured) to thicken the gravy.
4. Turn the heat to low and stir in the egg in circular motion. Add the crabstick and vegetables in. Return the cooked chicken meat and prawns in and mix well. Taste and adjust accordingly. Off heat! Done.
Serve with rice and pour gravy over it!
Recipe origin: Noobcook