Recipes

Another restaurant favourite. Serve with a bowl of Changs crispy Fried Noodles.

Cooking time: 15 minutes
Serves: 6
Degree of difficulty: a little time and care

• 3 chicken breast fillets, shredded
• 2 tablespoons oil
• 1 teaspoon grated ginger
• 1 clove garlic, crushed
• 1 large onion, cut into slivers
• 250g broccoli, cut into florets
• 1 large capsicum, diagonally sliced
• 425g can Changs Cut Corn Spears
• 2 tablespoons Changs Oyster Sauce
• 1 tablespoon Changs Light Soy Sauce
• 1 tablespoon sherry
• 2 teaspoons cornflour
• 1/3 cup chicken stock
• 250g can royal red prawns, drained
• Small piece of Chinese roast pork, sliced (optional)

Heat the wok or large heavy based pan until very hot, add the half oil. Add the ginger and garlic. Cook stirring for 30 seconds. Add broccoli, capsicum and corn, cook stirring for 2 minutes. Remove vegetables and set aside.

Reheat wok. Add remaining oil to hot wok, add the chicken. Stir-fry for 2 minutes. Add sauces and sherry and combined cornflour and stock to the wok, cook stirring until mixture boils and thickens. Return vegies to wok, add prawns and pork, and stir to combine. Serve with noodles or rice.

Cutting Onions into Slivers Asian Style

Peel the onion leaving its roots intact – this holds it together and also helps stop the tears. Hold onion cut side down on a board and using a sharp knife cut into thin wedges or fine slivers, working your way from the outside to the centre.