METHOD:

Remove all visible fat from chicken fillets and cut into bite-sized pieces.

If using canned mushrooms, drain and tear or cut the mushrooms into bite-sized pieces.

Dissolve chicken stock powder (or cube) in 1/2 cup warm water, set aside.

Mix cornflour in 1/2 cup water till smooth, set side.

When ready to cook, heat wok over high heat, add oil and stir-fry the dried chillies for a few seconds until they darken in colour.

* N.B. [I suggest you open your kitchen windows first (or turn your range hood exhaust fan on) before frying the dried chillies as the 'fumes' can knock your socks off! Hubby was coughing and spluttering during this frying period while he was watching me cook. LOL]

Add onions and garlic, continue to stir-fry briefly, add capsicum, stir until well-mixed.

Add chicken, stir to mix, add chicken stock and continue stirring until chicken is almost cooked (approx. 2 minutes).

Add mushrooms, snow peas, oyster sauce and black pepper, mix well.

Re-stir cornflour and water mixture until smooth and add to wok.

Stir continously until sauce thickens and becomes glossy.

If sauce is too thick, add a little hot water.

Add salt to taste.

Serve immediately with plain steamed rice.


* I decided to use dried oyster mushrooms and despite soaking them in boiling water for 1/2 hour as directed, they were still rather chewy. I then repeated the soaking process but it didn't make much difference so I wouldn't recommend using dried oyster mushrooms.