Stir-Fried Chicken and Oyster Sauce #2 Recipe

Free Recipe Stir-Fried Chicken and Oyster Sauce #2

Recipe Type: P Recipes

Recipe Preparation: cook

Cooking Ingredients for Stir-Fried Chicken and Oyster Sauce #2 Recipe

1 Chicken breast
2 Scallions
1 Clove garlic
2 sl Fresh ginger root
2 tb Oyster sauce
1 tb Soy sauce
1 tb Sherry
1 tb Cornstarch
4 tb Water
1 ts Sugar
1 ts Soy sauce
2 -(up to)
3 tb Oil
1/2 ts Salt
1/4 c Stock

Stir-Fried Chicken and Oyster Sauce #2 Preparation

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.

Cooking Temperature:

Recipe Serves: 4

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