Stir-fry Sliced Chicken, Leng Ngau with Nam Yue by me

First time using Nam Yue (Fermented Red Beancurd). Thankfully under MIL guidance, I got it right the first time :-)

I have saved half of the chinese lotus from the soup earlier, you can view it here, for this stir-fry. Marinade sliced chicken with oyster sauce, light soya sauce and a pinch of corn flour for about 6 hours.

Heat wok with some oil. Fragrant minced garlic and shallots. Add cut chinese lotus and some water, stir-fry. Add a little nam yue (fermented red beancurd) for the optimal taste. Lower heat and let it simmer for a few minutes. Stir-fry and it is ready to be served.