This is a very easy Chinese dish, Chicken in Oyster sauce. Most families would have their own version. This version is very simple to make and every Chinese kitchen should have all the necessary ingredients.
I cook this when I run out of ideas or when I am too busy to look up and try new recipes.
Bulk Cooking
You can make 2 to 3 recipes in one shot and freeze it in individual portions. Alternatively, you can freeze a family portion. I just take out the frozen portions the night before serving and place it in the fridge compartment. It is then good to be reheated.
I hope you will try this recipe. Sometimes I add in cooking wine to give a slightly different flavour. It is actually good by itself without the wine.
This dish is best served with rice and a vegetable. I normally serve it with blanched or stir-fried vegetables.
Here is a dish for you to try. Easy Blanched vegetables
Do you have a rice cooker for your rice? If you have, then you can cook the rice in the rice cooker.
If you haven’t got a rice cooker, it is possible to cook your rice in an ordinary pot with a lid over a stove. It can be a gas stove or an induction stove. Here is how to do it.
Here is the recipe for Chicken in Oyster Sauce
Click here for the instructional video.
Here is the recipe for Chicken in Oyster Sauce
I hope you enjoy this easy dish. and make it double to save you some trouble.
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Cheers,
Penang Lassie
Chicken In oyster Sauce
An easy to prepare dish that all the family can enjoy.
Servings: 5 -6 servings
Equipment
- Wok, ladles, knife, chopping board
Ingredients
- 500-600 g Boneless skinless chicken thighs you can use normal ones
- 3-4 Garlic cloves - chopped
- 1 knob Ginger – about thumb size – julienned
- 10 Dried shiitake mushroom – soaked
- 2 Spring onions – cut 2-3 cm
- 1 Medium carrots – cut to fancy shape
- 2 tbsp Cooking oil
- Marinade
- 2 tbsp Oyster sauce
- ½ tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- A swirl of sesame oil
- 2 tbsp Corn flour
- 1 tbsp Shaoxing wine - optional
- 1 tbsp Corn flour mixed with 2 tbsp water optional, to thicken the sauce
- Salt and pepper to taste
Instructions
- Cut the chicken into cubes.
- Marinade the chicken with the marinade sauce and leave for at least 1 hour.
- Cut the carrot into fancy shape.
- Squeeze the soaked mushroom and reserve the liquid.
- Cut the mushroom into bit size, like halves or quarters
- In a frying pan or wok, heat up1-2 tbsp oil. Add in the ginger and fry till lightly coloured.
- Add In the chopped garlic and fry till fragrant.
- Add in the chicken and let it fry in a single layer until it is slightly charred.
- Flip over and do the same and the give it a good mix and fry until it changes colour.
- Add in the mushroom and the water.
- Add in the carrots.
- Stir in ½ cup water water ( more or less, up to you)
- Cover and bring to the boil.
- Stir and simmer for about 10-12 minutes.
- When done, check the taste and adjust accordingly.
- You can add the cooking wine at this stage if you are using.
- Note: if you prefer a thicker sauce, add some of the cornflour slurry.
- Stir in the spring onions and it is ready.
- Serve with rice and vegetables.
- Enjoy!
Video
