braised chicken balls and oyster sauce

4 Servings
(large) chicken breast
1 tablespoon Cornstarch
1 tablespoon Sherry
½ teaspoon Salt
Egg (up to)
Scallion stalks (up to)
3 slices Fresh ginger root
2 tablespoons Oyster sauce
¼ cup Water
1 teaspoon Sugar (up to)
3 tablespoons Oil
1 dash Pepper

1. Skin, bone and mince cllicken breast. Place in a bowl with cornstarch, sherry and salt. Beat egg lightly and add. Blend mixture, then form into walnut-size balls.

2. Mince scallion and ginger root; then combine with oyster sauce, water and sugar.

3. Heat oil. Brown chicken balls quickly but lightly.

4. Stir in oyster sauce mixture and heat quickly. Then simmer, covered, 15 to 20 minutes, stirring occasionally. Sprinkle with pepper and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

Random recipe of the day

Mexican salsa dip

Follow us

 Subscribe in a reader