17 September 2012
In the oil in a wok or frying pan sauté the onions and garlic until the onion is soft. Add the chicken and sauté until it has turned white. Add the livers and sauté for another 2 minutes
Pour the stock to the mixture and cover for 5 minutes
Add the shrimp and oyster sauce and season. Simmer for a couple of minutes
Add the rest of the vegetables and stir them into the sauce. Cover and simmer for another 5-10 minutes until the vegetables are cooked
Add the cornstarch paste and stir it in well
Serve over a bed of boiled/ steamed rice or noodles!
Preparation time: 10 minutes; Cooking time: 20 minutes; Serves 4