Wandering Dragon  SERVES : 2 | PREPARATION TIME 5 MINUTES | COOKING TIME 7 MINUTES 

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ABOUT THE RECIPE 

Chicken and King Prawns served with Chinese mixed vegetables in a rich sauce 
 
Another practically SYN FREE recipe per portion 

METHOD 

In a large wok or deep-sided frying pan add oil and heat on medium to high, add onion and garlic and fry for 1 minute. Add chicken and stir-fry for 2 minutes, then add the remainder of the veg and fry for another minute. Now you can add the king prawns and the rice wine and stir-fry for 1 minute. Add the remainder of the ingredients except for the sesame oil and corn flour slurry. Once the sauce is boiling, thicken with the corn flour mixture by slowly adding as you stir the sauce. Remove from heat, add sesame oil and serve. 
 
Recipe from my Chinese Takeaway Cookbook 
Wandering Dragon

INGREDIENTS 

1 Garlic clove, minced 
1 tbsp. Soy Sauce 
½ tbsp. Dark Soy Sauce 
2 tbsp. Oyster Sauce 
2 tbsp. Chinese Rice Wine (1 Syn) 
1 tbsp. Corn flour (mixed with 2 tbsp. water to make a slurry) (1 Syn) 
Spray Oil 
1 tsp. Sesame Oil (1 Syn) 
1 Chicken Breast, cut into slices 
10 King Prawns, shelled and de-veined 
1 White Onion, chopped into 2cm cubes 
¼ Cup of Straw Mushrooms 
¼ Cup Bamboo Shoots, sliced 
¼ cup of Baby Corn, chopped in half lengthways 
1 Carrot, chopped into slithers 
½ tsp. Salt (or to taste) 
½ tsp. Sugar (1 syn) 
½ tsp. White Pepper 
½ Cup of Chicken stock 

More cook-alongs from the Chinese Takeaway Kitchen 

ABOUT THE RECIPE 

Chicken and King Prawns served with Chinese mixed vegetables in a rich sauce 
 
Another practically SYN FREE recipe per portion 

METHOD 

In a large wok or deep-sided frying pan add oil and heat on medium to high, add onion and garlic and fry for 1 minute. Add chicken and stir-fry for 2 minutes, then add the remainder of the veg and fry for another minute. Now you can add the king prawns and the rice wine and stir-fry for 1 minute. Add the remainder of the ingredients except for the sesame oil and corn flour slurry. Once the sauce is boiling, thicken with the corn flour mixture by slowly adding as you stir the sauce. Remove from heat, add sesame oil and serve. 
 
Recipe from my Chinese Takeaway Cookbook 
Wandering Dragon

INGREDIENTS 

1 Garlic clove, minced 
1 tbsp. Soy Sauce 
½ tbsp. Dark Soy Sauce 
2 tbsp. Oyster Sauce 
2 tbsp. Chinese Rice Wine 
1 tbsp. Corn flour (mixed with 2 tbsp. water to make a slurry) (1 syn) 
Spray Oil 
1 tsp. Sesame Oil (2 syns) 
1 Chicken Breast, cut into slices 
10 King Prawns, shelled and de-veined 
1 White Onion, chopped into 2cm cubes 
¼ Cup of Straw Mushrooms 
¼ Cup Bamboo Shoots, sliced 
¼ cup of Baby Corn, chopped in half lengthways 
1 Carrot, chopped into slithers 
½ tsp. Salt (or to taste) 
½ tsp. Sugar (1 syn) 
½ tsp. White Pepper 
½ Cup of Chicken stock 

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