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Chicken in Oyster Sauce-
Chinese dried black mushrooms add an earthy flavor to this easy to make steamed chicken dish. A good choice for family meals.

Serves
4 to 6
Prep Time:
20 minutes
Cook Time:
7 minutes
Total Time:
27 minutes
       Ingredients How to?

  • 1 pound chicken meat
  • Marinade:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • Vegetables:
  • 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
  • Sauce:
  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 1/3 cup water
  • 1 teaspoon sesame oil
  • Oil for stir-frying
 
  1. Combine the marinade ingredients and add to the chicken, mixing in with chopsticks and adding the cornstarch last.
  2. Marinate the chicken for 10 - 15 minutes.
  3.  While the chicken is marinating, prepare the vegetables and mix together the sauce ingredients.
  4. Rinse the canned vegetables in boiling water and drain.
  5. 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.
  6.  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. Serve hot.
     
 
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