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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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In Chinese phoenix stand for poultry and Dragon is seafood. This dish a blend of two worlds. Ingredients:
4 tablespoons oil |
2 cups chicken breasts, cut into cubes |
1/2 cup carrot, julienne |
1/2 cup onion, julienne |
1/2 cup celery, julienne |
2 garlic cloves, minced |
12 whole mushrooms, medium size |
3 cups heavy cream |
1 cup clam juice |
2 cups chicken broth |
1 teaspoon herbs, of provencal |
12 large shrimp, peeled, deveined and with tail on |
1 cup baby clams |
salt |
white pepper |
2 tablespoons oyster sauce |
1/2 cup sauvignon blanc wine |
roux, cornstarch |
1 avocado, ripe and cube |
pine nuts, toasted |
Directions:
1. In a hot wok add in the oil, chicken, carrot, onion, celery, garlic and mushroom and stir fry until the chicken is half way cooked. Add in cream, clam juice, chicken broth and thyme brings to a simmer. After the cream come to a boil add in the prawn, clams, salt, pepper, and oyster sauce and Sauvignon Blanc. When the prawn turn to a pink color thicken with cornstarch roux. Simmer for a minute add in the ripe avocado and adjust to taste. Garnish with the pine nuts.
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