Chao Pat Chin

Ingredients for Chao Pat Chin

• 1/2 head broccoli, cut into florets
• 1 large carrot, sliced
• 8 baby corn, sliced
• 1 red capsicum, sliced
• 1/2 cup roasted cashew nuts
• 250 g prawns
• 250 g squid, sliced
• 250 g velveted chicken breast
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• 1 onion, sliced
• 4 cloves garlic, minced
• Oil, for stir-frying
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/3 cup chicken stock
• 2 teaspoons sugar
• 1 teaspoon cornstarch

How to cook Chao Pat Chin

1. 1.Blanch broccoli in rapidly boiling water for 90 seconds; drain and plunge into ice water.
2. 2.Heat oil in a wok over medium heat and sauté garlic and onion until fragrant.
3. 3.Increase to high heat; stir-fry carrot and baby corn for 2 minutes.
4. 4.Add prawns and squid; cook 1 minute, then add capsicum and chicken and stir-fry 2 minutes.
5. 5.Mix oyster sauce, soy sauce, stock, sugar, and cornstarch; add to the wok and bring to a boil.
6. 6.Add broccoli, simmer over high heat for 1 minute, season with fish sauce and pepper, then toss in cashews.