Serves: 4
Total Calories: 245
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken And Oyster Sauce II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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