A tasty dish that is simple to make.


  • sauce ingredients
  • 100 g shiitake mushrooms (cut in half)
  • 70 g button mushrooms (cut in half)
  • 50 g onions- roughly diced
  • 40 g oyster sauce
  • 40 g vegetable oil
  • 28 g chee hou sauce/yellow bean sauce
  • 6 g cornflour
  • 10 g rice wine vinegar
  • 20 g ginger (coarsely cut)
  • 18 g garlic (coarsely cut)
  • 8 g chilli sauce
  • 4 g sugar
  • 200 ml diluted chicken stock
  • 2 g salt (or to taste)
  • two chicken breasts (cut into slices)
  • marinated in a large tablespoon of soy, sesame oil and rice wine vinegar & a level teaspoon of cornflour


  • Add all liquid ingredients to chicken with a level teaspoon of cornflour. Leave to marinade for 20 minutes.
  • Add half the vegetable oil to a hot wok or frying pan and heat until smoking, add marinated chicken and fry until golden brown on each side. Take out of pan and leave to sit on a plate.
  • Wipe wok/frying pan clean and add remaining oil and heat until smoking.
  • Add garlic & ginger and stir fry for 30 seconds or until golden brown
  • Add diced onions and continue to fry for 1 minute or until transparent
  • Add Mushrooms and continue frying for 2-3 minutes until cooked and lightly coloured
  • Add Oyster sauce, Chee Hou sauce, sugar, chilli sauce, rice wine vinegar and half diluted chicken stock and bring to simmer
  • Dilute cornflour with a little water and mix into a smooth paste and add to sauce slowly
  • Add cooked chicken & simmer until sauce coats chicken & mushrooms
  • Add remaining chicken stock if sauce is too thick and add salt if required
  • Serve immediately with rice or noodles.

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