Ingredients

• 8 nos medium-sized dried mushrooms,soaked
• 1 tbsp sesame oil
• 6 nos dried oysters, soaked
• 5 thinslices ginger
• 2g fatt choy (black moss seaweed)
• 2 stalks spring onion
• 5 nos canned button mushrooms
• 1 litre water
• 500g chicken, chopped

Sauce (A)

• 1 tbsp oyster sauce
• 1/8 tsp pepper
• 2 tbsp light soy sauce
• 1/4 tsp thick soy sauce
• 1/8 tsp salt
• 1 tsp chicken stock granules
• 1/4 tsp sugar

Thickening:

• 1 tbsp cornflour mixed with 1 tbsp water

Garnishing

• 100g broccoli, cut into florets
• Blanched in hot water
• 100g carrot, cut into desired shapes

Method

1. Heat a TIVOLI 24 cm Open Frypan with sesame oil.  Fry ginger until fragrant.  Add chicken and mushrooms and stir-fry for a minute. Add a little of sauce (A) and pour in   2 – 3 tablespoons water to mix.
2. Transfer all fried ingredients into a 8 Qt TIVOLI NEVIO Multi-Purpose Cooker.  Add remaining sauce (A).  Add button mushrooms, fatt choy and dried oysters. Pour in water and add the spring onion.
3. Close the lid and bring to the boil. Reduce the heat and allow to simmer for 15 – 20 minutes. Open the lid and adjust with thickening.

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