Garlic Butter Chicken with Squid

200g chicken breast milk, cut into slices
2 squids, scored on the inside and cut into slices
50g brown shiitake mushrooms
50g carrot, cut into desired shapes
8 pcs snow peas
1 tbsp minced garlic
1 tbsp evaporated milk
1 tbsp butter
1 tsp oil
3-4 tbsp water

Marinade (A)
1/8 tsp pepper
1/8 tsp salt
1 tsp light soya sauce
1 tsp tapioca flour
1/2 tsp sesame oil
Seasoning (B)
1/2 tsp fish sauce
1/2 tsp sugar

Thickening (C) - mixed together
1 tsp potato starch
1 tbsp water

Season chicken slices with marinade (A) for 10 minutes.  Parboil chicken in hot oil briefly.  Dish out and put aside.  In the remaining hot oil, parboil mushrooms and snow peas and carrot briefly.  Dish out.

Heat butter and sesame oil in a wok.  Saute garlic till lightly golden.  Add water and bring to a quick boil.

Return chicken to the wok and add squid, seasoning (B) and the rest of the ingredients.  Add evaporated milk and adjust with thickening.

Toss and fry briefly.  Dish out and serve.