A very simple dish to prepare, and very tasty. Steamed chicken breast, cut into rough pieces, stir-fried in a wok until hot. Then a mixture of oyster sauce, dark soy sauce, and a splash of chinese rice wine, is added to the contents of the wok. The cooking continues until there is no liquid left around the chicken, but the chicken should still be moist.
The chicken pieces are decanted from the wok into a small bowl, and dressed with chopped raw spring onion.
The rice dish is made with long grain rice or basmati, and can be cooked so that the grains remain separate, common in the west, or until the rice is sticky and glutinous, which is the most common way it is served in China, since it facilitates eating with chopsticks.
No herbs, no garlic, no ginger, and no chilli. Absolutely delicious!
Chicken in Oyster and Soy Sauce
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