Stir-fried Assorted Mushrooms

Original Recipe by Amy Beh

70g golden enoki mushrooms, trimmed

100g Eryngii mushrooms, trimmed

100g white button mushrooms, sliced

50g fresh pak hup (magnolia petals)

200g chicken, cut into bitesize pieces

1 tsp Chinese cooking wine (optional)

1 tbsp oil

Marinade (A)

1 tsp Premium oyster sauce

½ tsp light soy sauce

A pinch of salt

A dash of pepper

½ tsp sesame oil

½ tsp cornflour

1 tsp egg white

Sauce ingredients (B)

1 tsp chicken stock granules

1 tbsp abalone sauce

A pinch of sugar

¼ tsp salt or to taste

½ cup water

1 tsp cornflour

Season chicken with marinade (A) for 20–30 minutes.

Heat wok with oil, add chicken, then sprinkle in the cooking wine (optional). Stirfry briskly. Pour in sauce (B) and cover the wok. Cook for 3-4 minutes.

Remove the cover and add assorted mushrooms. Toss for 30-40 seconds to combine. Add fresh pak hup to mix. Dish out to serve.