Stewed Chicken in Oyster Sauce
2 min readShen Xian Hao YouJi
25g Chinese dried mushrooms
500g boneless, skinless chicken thighs, cut into 4 cm(1V2 inch) pieces
2tablespoons groundnut or vegetable oil
12tablespoons finely chopped garlic
2 teaspoons peeled and finely chopped fresh root ginger
3 tablespoons oyster sauce
2 tablespoons shaoxing rice wine or dry sherry
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
1teaspoon sesame oil
250ml chicken stock
chopped spring onions, to garnish
1teaspoon salt
teaspoon freshly ground black pepper
1tablespoon light soy sauce
2 teaspoons Shaoxing rice wine
1teaspoon sesame oil
2 teaspoons cornflour
In this seemingly unlikely combination, the savoury oyster sauce(which, remember, does not taste fishy) adds asub-tle, rich flavour that enhances the delicate qualities of the chicken.
1. Soak the mushrooms in warm water for 20 minutes, drain them and squeeze out any excess liquid. Remove the stems and discard and quarter the caps.
2. Combine the chicken with the marinade ingredients in a bowl, cover with clingfilm and leave to marinate for 20minutes.
3. Heat a wok over a high heat until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, add the chicken and stir-fry for 5 minutes or until the chicken is brown. Drain in a colan-der, reserving the oil, and then transfer the chicken to a flameproof casserole.
4. Do not wipe out the wok. Reheat over a medium heat and add 1 tablespoon of the drained oil. When it ishot, add the garlic and ginger and stir-fry for 10 seconds. Add the oyster sauce, rice wine or sherry, soysauces, sesame oil and stock. Bring the mixture to the boil and add the mushrooms. Transfer to the casse-role with the chicken.
5. Bring the mixture to a simmer, cover tightly and cook over a low heat for 15 minutes. Transfer to a platter, garnish with chopped spring onions and serve.
