Chicken and Shrimp with Sauce Cantonese

The sauce recipe for this dish comes from a book, The Encyclopedia of Creative Cooking, that was published back in 1985 and has 2000 recipes in it. I chose this sauce as it appeared to pair well with Chicken and Shrimp and I also had 95% of all the ingredients in the house.

I was pleased with the overall taste of this recipe however I was disappointed in the amount of sauce it produced as I would have liked more.

Cooks note: Increase the sauce recipe by 1/3 – 1/2 for a more saucier result.

Here’s how we do this one.

Shopping list: 

• 1 bag 31-40 Shrimp – peeled and tail off
• 2 Chicken breast – sliced into small piece
• 1 large package Udon noodles
• 2 tablespoons Vegetable oil
•  1 teaspoon grated Ginger
•  3 Garlic cloves – grated
• 1 1/2 pounds Sugar Snap Peas
•  1 cup Chicken broth
• 2 tablespoons Hoisin sauce
•  1 teaspoon Soya sauce
•  1 teaspoon Sugar
•  1 tablespoons Dry Sherry
•  1 tablespoon Cornstarch with 2 tablespoons Water
•  1 Egg – beaten 
• 2 Green Onion tops – chopped for garnish 

Putting it all together:

1. Heat the oil in a large Fry pan or Wok and cook the chicken in batches and set aside.
2. In a large non reactive mixing bowl combine the remaining ingredients except the Shrimp, Egg, Green Onions, Peas and Cornstarch and water.
3. Pour the sauce ingredients into the pan or wok and bring just to a boil.
4. Mix the cornstarch and water together and whisk into the boiling sauce. Reduce the heat and let simmer until it starts to thicken.
5. Temper the beaten egg by adding a small amount of the sauce liquid and then add to the pan/wok and stir well.
6. Add the remaining ingredients except the green onion and simmer until the shrimp is cooked.
7. Prepare the noodles according to the package instructions.
8. Plate the noodles, top with the sauce and green onions and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit