Chicken with Mushroom
in Oyster Sauce
Lifestyle
By Srimoyee Chowdhury
Published September 17, 2020
Hindustan Times
I
Marinade and keep aside for 1 hour
Egg White - 1
Garlic Powder- Half tsp
Black Pepper Powder - Half tsp
Oyster Sauce - 2 tbsps
Dark Soya - 1 tsp
Light Soya - 1 tbsp
Chicken - 500gm
Ingredients for marination
Cornflour: 1 and a half tbsps (soak in 1 cup water)
Chicken Stock: Half cup
Rice Wine Vinegar - 1 tbsp (optional)
Sesame Oil: 8 tbsps
Oyster Sauce - 3 tbsps
Dark Soya - 1 tbsp
Light Soya - 2 tbsps
Fish Sauce - 1 tsp
Salt - To taste
Dried Red Chilies – 3 (whole)
Garlic – 10-12 cloves (chopped)
Mushrooms - 100 gm
Mixed Bell Peppers - Half each of medium sized (diced)
Onion - 2 medium sized (diced)
Ingredients for tossing
Heat up 4 tbsps of sesame oil in a saucepan and fry the marinated chicken until golden brown. Set aside
Heat up 4 tbsps of sesame oil in a deep bottomed pan/wok. Put chopped garlic and chilies. Stir until brown
Add mushrooms and stir fry till soft
Add veggies and stir fry. Add a pinch of salt (optional)
Mix the light soya, dark soya, oyster and fish sauce and add the mixture in the sauteed veggies. Stir well
Add the chicken fried before and mix it well with the sauce. Taste it and add salt if needed. Add a splash of chicken stock
Add the cornflour and water mix just before putting the dish off the stove. Stir well until the gravy thickens
Serve hot with noodles or fried rice
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