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2 onions
25 g/1 oz/2 tbsp butter or margarine
100 g/4 oz mushrooms, sliced
5 ml/1 tsp soy sauce
225 g/8 oz/2 cups cooked chicken, chopped
225 g/8 oz/2 cups cooked pork, chopped
100 g/4 oz bamboo shoots
150 ml/0.25 pt Chicken Stock
Salt and freshly ground black pepper
30 ml/2 tbsp oil
12 walnuts
Boiled rice, to serve
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Method :
Chop one onion and slice the other into rings. Melt the butter or
margarine and fry (saute) the chopped onion until soft but not brown, then
add the mushrooms and fry for 1 minute. Stir in the soy sauce, then add
the chicken, pork, bamboo shoots and stock and season to taste. Bring to
the boil, then simmer for 20 minutes, stirring occasionally.
Meanwhile, heat the oil and fry the walnuts until golden. Remove from the
pan and keep warm. Fry the onion rings in the same pan until soft and
golden. Arrange the chicken and pork mixture on a warm serving plate and
garnish with the walnuts and onions. Serve with boiled rice. |