- 1 kg chicken thigh fillets, boned
- 2 tbsp oyster sauce (option, sesame oil)
- 2 tsp cornflour
- 1 tbsp dry sherry
- 1 tbsp soy sauce
- 1 tsp grated ginger
- salt and pepper, to taste
- 2 tins quail eggs
- 410 ml bottle chicken marinade
- 200 ml water
- straw mushrooms
- 1 tin braised bamboo shoots
- 1 bunch fresh asparagus
- 225 g can whole baby corn
- 1 packet dry rice vermicelli
- chicken stock
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 1 hour 30 minutes
Slice chicken fillet, put in bowl combine with oyster sauce, corn flour, sherry, salt, pepper, ginger, soy. Allow stand about 30 minutes.
Place the chicken marinade and water into a saucepan and bring to boil. Remove from heat and add the quail eggs. Stand for approximately 1 hour, turning eggs in marinade for an even absorption.
Clean and slice fresh asparagus diagonally. Drain and slice baby corn diagonally. Drain straw mushrooms. Drain and slice braised bamboo shoots. Fry dry vermicelli in hot oil.
Heat 1 tbsp oil in wok. Add chicken and fry gently until cooked. Remove chicken from wok and put aside. Add 1 tbsp oil, then crushed garlic, asparagus, braised bamboo shoots, corn, straw mushrooms and stir-fry for about 10 minutes.
Add the chicken and stir-fry for a few more minutes. Then add chicken stock, cornflour, water and bring slowly to the boil. Adjust sauce with extra oyster sauce or sesame oil according to taste.
Cook vermicelli per packet instructions, drain and arrange vermicelli around edge of plate and place chicken mixture in centre and add the warmed marinated quail eggs on top to serve.