Chicken with Oyster Sauce
Source of Recipe
From The Gourmet Chinese Regional Cookbook
Recipe Introduction
Despite its name, oyster sauce does not taste "fishy" or even like oysters. It is a rich sauce that has a special affinity for chicken
List of Ingredients
1/2 chicken, about 1 1/2 pounds*
4 scallions
4 tablespoons oyster sauce
1 teaspoon light soy sauce
2 teaspoons dry sherry
1 teaspoon sugar
Dash of pepper
2 tablespoon peanut oil
1/2 teaspoon minced garlic
1 slice ginger root, the size of a quarter
1/2 cup chicken stock or water
2 teaspoons cornstarch mixed with 1 tablespoon water
1/2 teaspoon sesame oilRecipe
Chop the chicken into 1-inch pieces. Chop the scallions into 1/2-inch pieces. In a bowl combine the oyster sauce, soy sauce, sherry, sugar, and pepper.
Cooking
Heat a wok or skillet over high heat until a drop of water immediately sizzles into steam. Add the peanut oil, garlic and gingerroot. Stir for about 30 seconds or until the odor of the garlic has become pungent. Add the chicken and stir for 3 minutes or until golden brown.
Add the oyster sauce mixture and stir to coat the chicken. Add 1/4 cup of the chicken stock. Cover and low heat to simmer. Cook for about 4 minutes or until the chicken is done. Add the remaining chicken stock if necessary to keep the oyster sauce from burning. Raise heat to high and add the cornstarch mixture. Stir for 15 seconds or until the sauce has thickened. Stir in the sesame oil and scallions. Serve.
Yield 2-3 servings.
* people around my house prefer the boneless chicken so I use somewhere around 3/4 pound of boneless skinless, chicken breasts (sometimes up to a pound)
|
|
member logon
