500 g Oyster Mushroom
30 g Leek
20 g Garlic
30 g Shallots
50 g Big Green Chilies
50 g Big Red Chilies
15 g Ginger, pureed
19 g Oyster Sauce
5 g Salt
8 g Sugar
13 g Chicken Powder
4 g Ground White Pepper
4 g Sesame Oil
100 ml Water
1 tbsp Cornstarch, dissolved with 50 ml water
30 ml Oil
15 g Fried Shallots
Cut the oyster mushrooms into 2 cm lengths.
Stir fry the pureed ginger over medium heat until fragrant.
Add in leek, garlic, shallots and chilies. Give it a quick stir.
Add water, oyster, sauce, salt, ginger, sugar, chicken powder and pepper.
Stir well and bring it to a boil.
Once it comes to a boil, add in the oyster mushrooms and simmer for 15 minutes.
Add in sesame oil and cornstarch slurry. Stir well and set aside.
Garnish with fried shallots and serve.