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Chinese Chicken In Oyster Sauce
Chinese Cooking Recipe > chicken Recipes > Chicken In Oyster Sauce| Chicken In Oyster Sauce |
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| Ingredients: 1 pound chicken meat 3 - 4 Chinese dried mushrooms, softened and sliced 1 can bamboo shoots or 1 can baby corn 2 green onions, sliced on the diagonal into thirds 1 slice ginger, minced 1 garlic clove, minced |
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Directions: Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last. Marinate the chicken for 10 - 15 minutes. While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients. Rinse the canned vegetables in boiling water and drain. Heat wok and add oil. When oil is hot, add garlic, ginger, and green onion, and stir-fry on high heat. Add the chicken and stir-fry, stirring frequently until the chicken changes color. Remove from the wok. Add oil and stir-fry the mushrooms and bamboo shoots or baby corn. Return the chicken to the wok. Make a well in the middle of the wok and add the sauce, giving it a quick re-stir before adding. Stir sauce to thicken and mix with meat and vegetables. |
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More chicken Recipes:
• Chicken-Rice Stir Fry • Bon Bon Juihan Banmian (hong Kong) • CHICKEN DICE WITH FRIED WALNUTS • BRAISED CHICKEN WITH PEPPERS • CRISP SKIN CHICKEN • CHINESE GARLIC CHICKEN • General Tso's Chicken • Thai Chicken And Sesame Noodles • Szechuan Chicken • Cashew Chicken • General Chicken • Gingered Chicken Stir-fry • Sesame Chicken • Baked Sesame Chicken • Moo Goo Gai Pan • Cashew Chicken 1 • General Tso's Chicken 1 • Garlic Chicken • Chicken In Oyster Sauce • Egg Foo Yung • Kung Pao Chicken • Chicken Chow Mein • Almond Chicken • Stir Fried Chicken With Cashews • General Tso's Chicken 2 • Chicken In Black Bean Sauce • Duck With Mushrooms • Teriyaki Chicken Tenders • Chicken And Beef Satay • Asparagus & Chicken In Black Bean Sauce • Mongolian Chicken
Interesting Facts: Rice vs. Noddles
Rice is the most crucial item on dinner tables in the southern cities in China, but in the northern cities, noodles, buns, and millet are. In formal occasions rice is served at the end of the meal and in many cases is not served at all.
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