Ingredients

• 260g or 10 oz fillet of chicken
• 100g or 4 oz of onions
• 284g Pak Choi
• 5ml or 1 tsp of Worcestershire sauce
• 2 cloves fresh garlic
• 60ml or 4 tbsp of vegetable oil
• 15ml or 1 tbsp of corn flour

Cooking Instructions

• Slice the chicken breast into thin pieces, place in a bowl mixing in 10ml of corn flour and leave to marinade for 5 minutes.
• Pour 40ml vegetable oil into a Wok and allow it to heat
• Place the chicken in the Wok to cook for approximately 15 minutes. Making sure that the chicken is white. Place the cooked chicken in a bowl.
• Cut the onions into small cubes.
• Cut pak choi in half down the centre ensuring core is intact.
• Cut Cheung Fun into straight slices
• Chop garlic into tiny pieces and leave to side
• Clean out the wok, then pour the remainder of the vegetable oil into the Wok.
• Allow the oil to heat up then place the onions in first, cooking for a few minutes, followed by the Cheung Fun and then pak choi. Cook for approximately 5 minutes.
• Add a touch of soy sauce sauce, cook for a further 5 minutes.
• Add a touch of the sliced thin garlic on top
• Then place the cooked chicken in and mix the corn flour with water (mix 30ml of water with corn flour), to make the sauce slightly thicker.
• Serve and Enjoy.