Recipe & photo courtesy of Chef Eric Teo
Serves 8
INGREDIENTS
2 chicken breast parts
Some cornstarch, mix with some water
1 cooked yam cake roll
6 fresh shiitake mushroom, sliced
1 eggplant, slice thinly lengthwise
1 medium-sized red bell pepper, cut into wedges
12 stalks spring onion, cut into 8cm long from the white part
2 tbsp canola oil
1 pinch natural sea salt
SOYA BRAISING SAUCE
1 litre water
60ml premium dark soya sauce
40ml premium light soya sauce
2 star anise
1 cinnamon stick
100g rock sugar
50ml Shaoxing wine
1 tbsp sesame oil
METHOD
Nutrient Analysis Per Serving: Energy 228kcal, Total Fat 10.5g, Sat Fat 2g, Cholesterol 29mg, Carbohydrate 21g, Protein 12g, Fibre 2g, Sodium 885mg
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