Sunday, January 13, 2013

Chicken and mushroom on Oyster sauce

My husband really loved this dish, good thing I added more water to make it more soupy because the sauce turned out so delicious. Perfect when served with steamed rice.

Yields: 4 servings

What you need:

* 4 pieces chicken breast, cut into 1/2 inch cubes
* 2 tablespoons rice wine
* 2 tablespoons corn starch
* 2 tablespoons oyster sauce
* 1 small can of mushroom, pieces and stems
* 10 pieces young corn, cut into half
* 1 onion, chopped finely
* 2 cloves of garlic, chopped finely
* dash of seasoned salt, or ordinary salt when not available
* 2 cups of water
* 1 knorr chicken broth dissolved in 1/2 cup of hot water
* 1 knob of ginger, chopped finely
* Canola cooking oil

What you need to do:

* Marinate the chicken pieces to rice wine and cornstarch for 15 minutes.

* On a wok, heat the oil. Sauté the garlic and onions. Add the chicken pieces. Let it cook until the outer layer turns to brown.

* Pour the broth. Let it boil until the broth starts to thicken.

* Pour the water then add the ginger. Let it boil for another 10 minutes.

* Add the oyster (magic ingredient), and the young corn. Let it simmer for 1 to 2 minutes. Then put the mushrooms.

* You may add more water when needed.

* Sprinkle some seasoned salt to taste.

* Serve while hot. Happy eating!

No comments:

Post a Comment