Thai Style Chicken and Baby Corn
- 225g chicken in thin strip
- ½ teaspoon minced garlic
- 1 cup baby corn (canned)
- 1 cup straw mushroom (canned, can substitute with mushroom)
- 6 spring onion in 1 inch strip
- ¾ tablespoon fish sauce
- ¾ tablespoon oysters sauce
- 1 teaspoon vinegar
- 1 teaspoon sweet soy sauce
- ½ teaspoon sugar
- ¼ cup chicken stock (or water)
- 1 teaspoon potato starch
- Prepare sauce with fish sauce, oysters sauce, vinegar, sweet soy sauce and sugar, set aside. Blend potato starch to chicken stock.
- In a wok, pour oil and then heat over with medium high heat, brown minced garlic, and then cook together with chicken.
- Add in baby corn, straw mushroom, and sauce from step 1 and stir well, and then add chicken stock from step 1 to thicken the sauce. To serve.
Do you know?
Fish sauce is made from fermented fish. In the past, fish sauce is substitute of salt, and also a staple seasoning for Thai. Thai has been making fish sauce since long time ago, there was record in history that Thai had been using fish sauce since AD 1656. Due to the rich fish stock in Thailand, price for smaller fish was extremely low. Thai would make fish sauce with unfinished fish.