Dragon & Phoenix in a Basket
Dragon & Phoenix in a Basket
The perfect couple in Feng Shui, the dragon is yang while the phoenix is yin. Here’s a quick and easy Chinese fusion recipe for bringing good Feng Shui to your family and friends.
  • Difficulty Level Moderate
  • Technique Boiling
  • Preparation Time 20 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 340 g chicken breast, boneless and skinless
  • 1 small red bell pepper, seeded and cut into ½-inch diamonds
  • 10 straw mushrooms
  • 10 stalks US asparagus, trimmed and cut into 1½-inch lengths
  • 1 tsp garlic, minced
  • 2 spring onions, finely chopped
  • ¼ cup thai basil leaves
  • 50 g vermicelli rice noodles (substitute with taro root or potato, peeled, finely shredded and coated with cornstarch)
  • 1 Tbsp Shaoxing wine
  • ¼ cup chicken stock
  • 1 tsp cornstarch, dissolved in 2 tsp water
  • 2 Tbsp oyster sauce
  • Vegetable oil (for deep frying)
  • Soy sauce
  • White pepper
  • Salt
  1. Marinate the chicken:
  2. Cut chicken into 1 cm cubes. Combine 1 tsp soy sauce, 1 Tbsp wine, and ¼ tsp pepper in a bowl. Add chicken and stir to coat. Set aside to let marinate for 15 minutes
  1. Boil the asparagus:
  2. Bring a large pan of water to a boil. Add asparagus and cook until tender-crisp, about 2 minutes. Drain and set aside
  1. Stir-fry chicken and vegetables:
  2. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add chicken, red bell pepper, and mushrooms. Stir-fry for 2 minutes
  1. Thicken the sauce:
  2. Add ¼ cup chicken stock and 2 Tbsp oyster sauce then bring to a boil. Dissolve 1 tsp cornstarch in 2 tsp water then add this mixture into the pan. Stir until sauce boils and thickens
  1. Finish the dish:
  2. Add asparagus, spring onions and thai basil then toss to mix. Season with salt and set aside
  1. Deep-fry edible basket:
  2. To make the edible basket, heat cooking oil in a wok for deep-frying to 190°C
  3. Dip strainers into the hot oil to coat them. Line one strainer with vermicelli about 1 cm thick. Nest second strainer on top of vermicelli then immerse strainers in oil. Deep-fry until golden brown. Remove vermicelli basket from strainers and drain on paper towels
  1. Serve the dish:
  2. Spoon chicken and vegetables into basket and serve immediately
  1. Chef's Tips:
  2. For a more intense flavour, marinate the chicken for a longer period of time
  3. It is important to ensure the strainers are hot so that the vermicelli will not stick to them after frying
  4. US asparagus is much bigger than most other varieties of asparagus, but can be substituted for any kind you find at the market

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