Pan-fried Chicken with Cream Sauce
Chicken breast meat 450 g / 克 [skinned and cut into pieces]
Button Mushroom (s) 8 pcs [sliced]
Onion(s) 1/2 pc [diced]
Bell pepper (s) 1/4 pc [Red, diced]
Bell pepper (s) 1/4 pc [Green, diced]
Corn starch and water solution a little
Premium Oyster Sauce 1/3 tsp / 茶匙
Corn starch 1/2 tsp / 茶匙
Salt 1/5 tsp / 茶匙
Premium Oyster Sauce 2 tsp / 茶匙
Chicken Bouillon Powder 1 tsp / 茶匙
White wine 2 tsp / 茶匙
Fresh cream 500 ml / 毫升
- Marinate chicken breast for 1/2 hour. Set aside.
- Heat oil. Pan-fry chicken breast on low heat until done. Drain and set aside.
- Stir-fry onion, button mushrooms, green and red bell peppers in olive oil. Add sauce mix and boil. Add corn starch solution and heat through.
- Add chicken and stir well.
This recipe is provided by Hong Kong Disneyland Resort - Executive Sous Chef Tony Leung.