Mushrooms in Black Pepper Sauce

Original Recipe by Amy Beh

150g chicken fillet, sliced

1 tsp ginger juice

½ tsp Premium oyster sauce

A pinch of pepper

A pinch of sugar

½ tsp sesame oil

½ tsp cornflour

75g Portobello mushrooms, sliced

70g fresh cup mushrooms, sliced

20g red capsicum, sliced

20g green capsicum, sliced

20g Bombay onion, sliced into rings

1 tbsp grated ginger

1 tbsp oil

1 tsp sesame oil

Sauce ingredients

2 tbsp black pepper sauce

1 tbsp Premium oyster sauce

1 tsp light soy sauce

½ tsp pepper

¼ tsp sugar or to taste

Salt to taste

¼ cup fresh chicken stock or water

Season chicken with ginger juice, oyster sauce, pepper, sugar, sesame oil and cornflour for at least 20 minutes.

Parboil chicken in hot oil for 1-2 minutes. Remove and drain oil.

Heat oil and sesame oil until hot. Sauté gin ger until fragrant. Add chicken and onion. Stir briskly. Put in the rest of the ingredients and add sauce ingredients. When it boils, dish out and serve immediately.