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Stock Base

Condiments

  • Ginger, chopped 30 g
  • Garlic, chopped 30 g
  • Black Fungus, soaked and sliced 200 g
  • Fresh Shitake mushroom, sliced 200 g
  • Glass noodles, soaked 400 g
  • Fried Beancurd Puff 50 g
  • Chinese Sausage, sliced 100 g
  • Spring Onion, sliced 10 g

Before Serving

  • Cooking Oil 50 ml
  • Oyster Sauce 20 g
  1. Stock Base

    • Heat up water in stock pot.
    • Add in Knorr Concentrated Chicken Stock, simmer for 5mins.
    • Set aside for later use.
  2. Condiments

    • Prep all other ingredients accordingly.
  3. Before Serving

    • Heat up wok, add in oil, sweat ginger and garlic till light brown.
    • Add in oyster sauce, shitake mushrooms and black fungus and stir fry well.
    • Add in glass noodle and add in stock base.
    • Bring to simmer and add in fried beancurd puff and Chinese sausage.
    • Simmer for 5 mins. Transfer to bowl.
    • Garnish with spring onion slices.
    • Ready to serve.