Ingredients (Serves 4)

Protein

• 1 whole lobster tail (about 8 oz), shell removed, meat cut into medallions

• 8 oz chicken breast, thinly sliced against the grain

• 1 tsp Shaoxing wine

• 1 tsp light soy sauce

• 1/2 tsp sesame oil

• 1/2 tsp cornstarch

Vegetables & Aromatics

• 1 cup snow peas, trimmed

• 1 small red bell pepper, julienned

• 1/2 cup bamboo shoots, sliced

• 3 green onions, cut into 2-inch sections

• 4 thin slices fresh ginger

• 2 cloves garlic, finely minced

Sauce

• 1/2 cup chicken broth

• 1 tbsp oyster sauce

• 1 tsp light soy sauce

• 1/2 tsp dark soy sauce (for color)

• 1 tsp cornstarch mixed with 2 tbsp water (slurry)

• 1/2 tsp sugar

• Pinch of white pepper

Finishing Touch

• Drizzle of toasted sesame oil

• Fresh cilantro sprigs for garnish

Instructions

1. Marinate the Chicken
   In a bowl, mix the chicken slices with Shaoxing wine, soy sauce, sesame oil, and cornstarch. Let sit for 15 minutes.

2. Heat the Platinum Large Gourmet Skillet
   Set to medium-high heat. Once hot, drizzle 1 tbsp neutral oil and swirl to coat.
   Tip: The skillet’s even heat will allow you to sear without scorching.

3. Sear the Lobster (“Dragon”)
   Add lobster medallions, sear 1 minute per side until lightly opaque but not fully cooked. Remove and set aside.

4. Velvet the Chicken (“Phoenix”)
   Add chicken to the skillet, stir-fry 2–3 minutes until 80% cooked. Remove and set aside with lobster.

5. Aromatics & Vegetables
   In the same skillet, add ginger and garlic, stir 20 seconds until fragrant. Toss in snow peas, bell pepper, and bamboo shoots. Stir-fry 1–2 minutes for crisp-tender texture.

6. Make the Sauce
   Pour in chicken broth, oyster sauce, soy sauces, sugar, and white pepper. Bring to a gentle simmer. Stir in the cornstarch slurry until slightly thickened.

7. Combine & Finish
   Return lobster and chicken to the skillet, add green onions. Toss gently for 1–2 minutes until proteins are just cooked through and coated in sauce.
   Finish with a drizzle of toasted sesame oil.

8. Serve
   Garnish with fresh cilantro and serve immediately over jasmine rice or hand-pulled noodles.