Description
Chao Pat Chin is a Filipino Chinese dish of stir-fried vegetables, seafood, and meats. It is almost similar to chopseuy, but the cooking method used on this dish leaves the vegetables crisp and not overcooked.
Ingredients
Units Scale
Stir Fry
- 1/2 head broccoli, cut into florets
- 1 large carrot, sliced
- 8 pcs baby corn, sliced
- 1 red capsicum, sliced
- 1/2 cup roasted cashew nuts
- 250 g prawns
- 250 g squid, sliced
- 250 g chicken breast, velveted
- fish sauce
- freshly ground black pepper
- 1 onion, sliced
- 4 cloves garlic, minced
- oil
Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1/3 cup chicken stock
- 2 tsp sugar
- 1 tsp cornstarch
Instructions
- Blanch broccoli for 90 seconds over rolling boiling water, remove from heat, drain water then place it in an ice bath to stop cooking.
- In a wok heat oil to medium then sauté garlic and onions.
- Bring the heat to high, add carrots and baby corn then stir fry for two minutes.
- Add prawns and squid then cook for a minute.
- Add the red capsicum and chicken then continue to stir fry for two minutes.
- Combine sauce ingredients then pour it into the wok, bring it to a boil then add the chicken. Simmer in high heat for a minute then season with fish sauce and freshly ground black pepper. Toss in the cashews then serve.