Ingredients (for 4):
- Longan - 250 g
- Walnut - 1 cup
- Oil - 1 cup
- Shrimp - 225 g
- Salt - 1 full spoon
- Chicken fillet - 175 g
- Water - 1 tbsp
- Shiitake mushroom - 3
- Salt and sugar - dashes
- Green chili - 1
- Red chili - 1
- Bamboo shoot - 125 g
- Ginger - 15 g
- Garlic - 2 cloves
- Salt - 1/4 tsp + 1/4 tsp
- Salt - 1/4 tsp + 1/4 tsp
- White pepper powder - dashes
- Chinese yellow wine - 1 tsp + 1 tsp
- Corn starch - 1/2 tsp + 1/2 tsp
- Sesame oil - 1 tsp + 1 tsp
- Corn starch - 1/2 ts
Procedures:
1. Remove the shell of the shrimps and remove also the intestines.
2. Clean the shrimps with salt and then wash away the salt, drip dry and then put on kitchen paper and then put back in the fridge until 10 minutes before cooking.
3. Soak the shiitake mushroom with 1/2 cup of water until softened. Then cut the mushrooms into small pieces. Keep the soaking water.
4. Cut the bamboo shoot into slices.
5. Cut the chicken fillet into cubes.
6. Add 1 tbsp of water to the chicken cubes. Once fully absorbed, marinate with salt, sugar, white pepper powder, Chinese yellow wine, corn starch and sesame oil.
7. Cut the red and green chili into small pieces.
8. Cut the ginger into slices, and smash the garlic cloves.
9. Remove the longan from the shell and also remove the pips. Put into the fridge until before use.
10. Marinate the shrimps with salt, sugar, white pepper powder, Chinese yellow wine, corn starch and sesame oil.
11. Heat a cup of oil in a wok at low heat, and add in the walnut while the oil is still cold. When there is bubbles, turn up the heat and deep-fry the walnut until golden. Remove and drip off the excess oil.
12. Heat the oil to medium-high heat, add in the chicken cubes and cook until the chicken cubes are all detached. Remove and drip off the excess oil.
13. Reheat the oil to medium-high again, then add in the shrimps. Remove and drip off the excess oil.
14. Heat the wok on medium-high level, then add the ginger and garlic.
15. Add the shiitake mushroom and continue to stir-fry.
16. Add in the soaking water and cook until it dried up.
17. Season with salt and sugar, then add the bamboo shoot and longan to cook for about 2 minutes.
18. Add the chicken and shrimps and mix well.
19. Add the red and green chili and continue to stir-fry.
20. Pour in the corn starch mixed with water, and then add in the deep-fried walnuts.
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