Kimball Angel Hair with Chicken Mushroom Sauce

Ingredients

• For Chicken Mushroom sauce:
• 2 cups chicken stock
• 2 tbsp corn flour
• 2 tbsp Kimball Oyster Flavoured Sauce
• 3 tbsp light soy sauce
• ½ tsp salt
• ½ tsp ground white pepper
• 2 tbsp oil
• 2 cm ginger, thinly sliced
• 3 cloves garlic, finely chopped
• 300 g chicken breast, cut into thin slices
• 200 g oyster mushrooms, thickly sliced

• For Kimball Angel Hair Mixture:
• 3 tbsp oil
• 4 cloves garlic, sliced finely
• 2 tbsp Kimball Oyster Flavoured Sauce
• 2 tbsp thick caramel sauce
• 2 tbsp light soy sauce
• ½ tsp ground white pepper
• 1 tsp sugar
• 400 g Kimball Angel Hair
• 200 g pak choy, plucked into 5 cm length

Method

1. For chicken & mushroom sauce: Combine stock, cornflour, Kimball Oyster Flavoured Sauce, light soy sauce, salt and pepper, stirring until well mixed. Set aside. Heat oil in a wok and fry ginger and garlic until golden brown. Add chicken, stir fry for 5 minutes, then add mushrooms. Cook 5 minutes, add prepared gravy mix and bring to the boil. Once thickened, take pan off the heat.
2. For Kimball Angel Hair mixture: Fry garlic in oil over medium heat till golden brown. Turn off heat and transfer garlic & oil into a small bowl, set aside. In a large mixing bowl, combine the Kimball Oyster Flavoured Sauce, thick caramel sauce, light soy sauce, white pepper and sugar, stirring until well mixed.
3. Meanwhile, bring a large pan of water to the boil. Add 1 teaspoon salt and place Kimball Angel Hair and pak choy into the water. Cook 3 minutes until tender. Drain well and drop Angel Hair Kimball and vegetables into the sauce mixture, tossing well. Drizzle in garlic and oil.