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Recipes >> Rukaiya Abbas Recipes > Chicken in Oyster Sauce by Rukaiya Abbas

Chicken in Oyster Sauce

Chicken in Oyster Sauce
Prep Time
20 Mins
Cook Time

30 - 35 Mins
Serves

3 - 4
A delicious Chinese chicken gravy presented by Chef Rukaiya Abbas which is easy to make and tastes best with boiled rice.
Viewed: 10401
Source:  Chef Rukaiya Abbas
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Ingredients

  • Chicken strips ½ kg
  • Oil for frying
  • Chinese dried mushrooms 3 - 4 (softened by soaking in water and sliced)
  • Bamboo shoots 1 – 2 (sliced)
  • Fresh baby corns 4 – 6 (sliced)
  • Green onions 2 (sliced diagonally)
  • Ginger 1 tbsp (sliced)
  • Garlic clove 1 (sliced)
  • For Marinade:
  • Soya sauce 2 tbsp
  • Sesame oil 1 tsp
  • Corn flour 1 tbsp
  • For Sauce:
  • Dark soya sauce 1 tbsp
  • Oyster sauce 2 tbsp
  • Sugar 1 tsp
  • Corn flour 1 ½ tbsp
  • Water 1/3 cup
  • Sesame oil 1 tsp

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Cooking Directions

  1. Combine the marinade ingredients and add to the chicken strips, adding the corn flour last.

  2. Marinate the chicken for 10 - 15 minutes.

  3. Mix together the sauce ingredients.

  4. Heat oil in a wok.

  5. When the oil is hot, add garlic, ginger, green onions, and stir-fry on high heat.

  6. Add the chicken and continue stir-frying until the chicken changes color.

  7. Remove from the wok.

  8. Again add oil in the wok and stir-fry the mushrooms, bamboo shoots and baby corns.

  9. Add the prepared chicken to the wok and mix.

  10. Make a well in the middle of the wok and add the prepared sauce.

  11. Mix properly with the chicken and vegetables and cook for a few minutes.

  12. Serve hot.

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