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Sai Lan Far Gai Pin Har Kau
chicken with shrimp/prawns and broccoli

500 gr chicken breast
375 g shrimp/prawns
1/2 tsp five-spice powder
1/2 tsp salt
75 gr broccoli florets
2 tbsp oil
2 cloves of garlic
1 cm jahe/ginger
2 tsp light soy sauce
1 tbsp Shaoxing rice wine
2 tbsp chicken stock (see recipe)
1 tsp cornflour + 1 tbsp water

Cut the chicken into thin slices. Clean the shrimp/prawns and cut them lengthwise. Grate the jahe and cut the garlic into thin slices. Heat the water in a pan and blanch the broccoli for 3 minutes. Drain and rinse with cold water and set aside.
Mix the chicken with the shrimp/prawns, salt and five spice powder. Heat the oil in a pan over high heat and fry the garlic and the jahe for 30 seconds. Then add the chicken and shrimp and fry until they change color.
Then add the soy sauce, rice wine and stock and let it simmer for 2 minutes. Then add the cornstarch solution and stir until the sauce thickens. Then mix in the broccoli and serve.
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