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, .

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