With so much going on this time of year, we all feel like throwing down the oven gloves whilst reaching for the takeaway menu. Maybe I can persuade you to grab your Lotus Wok and take a look at my healthier interpretation on a takeaway classic instead. How about Oyster-sauce chicken with ginger and shiitake mushrooms? This is one of my own flavour combinations, inspired by southern Chinese dishes from regions such as Canton and Fujian, where the combination of meat and seafood is very common. 10 minutes prep, 10 minutes cooking time - it is fast food at its best. I hope you like it! Full recipe in Ching’s Fast Food and right here. Love, Ching x Oyster-sauce chicken with ginger and shiitake mushrooms Serves 2–4 to share Prep time: 10 minutes Cook time: 9 minutes Ingredients 2 chicken thighs and 3 drumsticks (500g/1lb 2oz in total) skinned and the meatier parts sliced off but keeping some of the flesh on the bone (or use boneless skinless chicken thighs) Salt and ground white pepper 1 tbsp of potato flour or cornflour 1 tbsp groundnut oil 2.5cm or 1-inch piece of root ginger, peeled and sliced 1 tbsp Shaoshing rice wine, or dry sherry 5 shiitake mushrooms, sliced 2 large spring onions, sliced on the diagonal For the sauce 1 tbsp of light soy sauce 1 tbsp of oyster sauce 1 tbsp of chilli sauce 100ml (3 ½ fl oz) cold vegetable stock Method 1. Place the chicken in a bowl and season with salt and pepper. Add the potato flour or cornflour and mix well to coat the chicken. Pour all ingredients of the sauce in another bowl and stir together to combine. 2. Heat a wok over high heat until it starts to smoke and add the groundnut oil. Add the ginger and fry for a few seconds, then add the chicken pieces and stir-fry another 4 minutes, stirring constantly. 3. As the chicken starts to turn opaque, add the rice wine or dry sherry and cook for an additional 2 minutes, then add the sauce and bring to a boil. Tip in the shiitake mushrooms and cook for 1 minute, then stir in the spring onions. Remove from heat and serve immediately.
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