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!