1 whole boneless large chicken breast (sliced)
50gm dried lily bud (soaked)
handful of shredded ginger
2 tbsp vegetarian oyster sauce
1/2 tbsp light soy sauce
a pinch of salt & pepper
2 tspn cornstarch
2 tbsp 'shao xing' wine/ rice wine
2 tbsp sesame oil
- make a knot(to prevent from breaking up) to all the soaked lily buds and set aside.
- marinade chicken meat with all the seasoning ingredients and set aside for an hour.
- combine lily buds with marinated chicken meat.
- place the meat to a baking tray/plate and spread the shredded ginger on top.
- and serve hot.