Monday, 23 September 2013

Chicken in Oyster Sauce

My husband loves Oyster sauce and whenever we go to an Asian restaurant, his choice will always narrow down to an Oyster sauce dish.

I finally decide to give it a shot and try this dish at home. 

  • 1/2 kg boneless chicken cut in cubes
  • 2 medium sized onions cut in cubes
  • 1 capsicum/bell pepper cut in cubes
  • 1 carrot cut in cubes
  • 1 tsp sliced ginger
  • 1 tsp sliced garlic
  • 1 tsp brown sugar
  • 1 cup Chicken stock
  • 2 Tbsp Soy sauce
  • 5 Tbsp Oyster sauce
  • 2 tsp Corn flour dissolved in water
  • 2-3 Tbsp of oil
  • Heat 2 Tbsp of oil in a non-stick pan and put the onions.
  • Once the onions become translucent, add brown sugar and fry it for a minute
  • Next add carrots and capsicum and fry for 2 to 3 mins.
  • Take the them out and place it in a dish.
  • In the same pan, add the remaining oil and fry ginger and garlic till you no longer get the raw smell.
  • Add the chicken and fry till it changes color about 5 - 6 mins
  • Add the chicken stock.
  • Once the stock boils, add the soy and oyster sauce. 
  • Put the cooked vegetables. Cover and let it simmer for 5 minutes.
  • Add the corn flour dissolved in water to make the gravy thick.
This dish can be accompanied with fried rice/ noodles. I served it on a bed of sticky egg fried rice.

NOTE: This dish is not spicy and for those who want it spicy can 2-3 green chilies while frying the onions.