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Title: Stir-Fried Chicken and Oyster Sauce #2 Categories: Poultry Yield: 4 Servings 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 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 from Glen's MM Recipe Archive, http://www.erols.com/hosey. |