Stir-fried chicken and oyster sauce #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| 2 | Scallions | |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 2 | tablespoons | Oyster sauce |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Sherry |
| 1 | tablespoon | Cornstarch |
| 4 | tablespoons | Water |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Soy sauce (up to) |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ¼ | cup | Stock |
Directions
1. Skin and bone chicken; then dice or slice. Cut scallions in 1-inch sections. Crush garlic.
2. Mince ginger root, then combine with oyster sauce, soy sauce and sherry.
3. Blend cornstarch, water, sugar and remaining soy sauce to a paste.
4. Heat oil. Add salt, then garlic, and brown lightly. Add chicken and stir-fry until it loses its pinkness (about 2 minutes).
5. Stir in oyster sauce mixture to coat chicken and blend (1 to 2 minutes).
6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. Stir in scallion sections.
7. Stir in cornstarch paste to thicken. Serve at once. VARIATION: In step 2, add to the oyster sauce mixture 2 tablespoons catsup and 1 to 2 tablespoons curry powder; or 1 tablespoon fermented black beans (soaked), mashed.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .