2007.02.9

Oyster Sauce Chicken Stew

A quick and easy-to-cook dish that Mum taught me.

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Ingredients

  • 2 Chicken Leg (drumstick and thigh included)
  • 2 Chicken Wings
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Dark Soya Sauce
  • 1 Tbsp Light Soya Sauce
  • 1 Tsp Sesame Seed Oil
  • 1 Tsp Corn Flour
  • 1 Clove of garlic – chopped
  • 1 small onion, peeled and cut into quarters (optional)
  • 1/3 Tsp White sugar
  • Dash of Pepper
  • Small amount of Canola oil

Method

  1. Use a cleaver and chop the chicken parts into bite-sized pieces.
  2. Place the chicken in container — I use a Corning Ware Visions pot for this but you can use any container that you can find. Add oyster sauce, dark and light soya sauce, sesame seed oil, corn flour, pepper and white sugar. Mix well.
  3. Leave the chicken to marinate. I usually leave it overnight in the fridge compartment although marinating for 1 hour prior to cooking should be OK too.
  4. Heat up the canola oil in a wok.
  5. Add the garlic (and onion) and fry till light golden brown.
  6. Add the marinated chicken to the wok and fry lightly for 1 minute. You might need to control the fire on your gas stove to make sure that you don’t burn the chicken!
  7. Add a little water (enough to prevent the chicken from drying up, but yet not so much till the gravy becomes diluted – I usually add about a quarter of a cup).
  8. Cover the wok and simmer on medium heat for the next 10-15 minutes.
  9. Uncover the wok, stir-fry gently for half a minute.
  10. Serve with rice.

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