Sunday, 26 May 2013

Oyster Chicken with Ginger and Mushrooms

This is a very tasty Chinese dish and you can make it as spicy as you like.
Serve it with noodles or rice.

8 syns for the total dish on extra easy, 4 syns per portion.

Serves 2


2 skinless, boneless chicken breasts diced
Salt and pepper
1 tbsp potato flour  (3 syns on extra easy)
1 tbsp Shaxoing rice wine (1 syn on extra easy)
1 punnet of oriental mushrooms
1 head of broccoli
2 tbsp light soy sauce
2 tbsp oyster sauce (2 syns on extra easy)
2 tbsp chilli sauce (2 syns on extra easy)
1 inch ginger grated
200 ml cold vegetable stock


Mix the chicken, salt and pepper and potato flour together.

Mix together the soy sauce, oyster sauce, chilli sauce and the grated ginger with the stock.

In a hot wok sprayed with frylight brown the chicken for 3 minutes, then sprinkle with the rice wine.

Add the broccoli with a tbsp of water to create some steam to help it cook, cook for 2 minutes, add the mushrooms and fry for 1 minute then stir in the sauce and simmer till the chicken is cooked through and the sauce has thickened.
Serve with rice or noodles.

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