Stir-fried Chicken And Oyster Sauce #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 2 | Scallions | |
| 1 | Clove garlic | |
| 2 | Fresh ginger root | |
| 2 | T | Oyster sauce |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
| 1 | T | Cornstarch |
| 4 | T | Water |
| 1 | t | Sugar |
| 1 | t | Soy sauce |
| 2 | up to | |
| 3 | T | Oil |
| 1/2 | t | Salt |
| 1/4 | c | Stock |
INSTRUCTIONS
Skin and bone chicken; then dice or slice. Cut scallions in 1-inch sections. Crush garlic. Mince ginger root, then combine with oyster sauce, soy sauce and sherry. Blend cornstarch, water, sugar and remaining soy sauce to a paste. Heat oil. Add salt, then garlic, and brown lightly. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). Stir in oyster sauce mixture to coat chicken and blend (1 to 2 minutes). Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. Stir in scallion sections. 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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 132
Total Fat: 14.8g
Cholesterol: 74mg
Sodium: 1991.2mg
Potassium: 440.7mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 1.7g
Protein: 31g