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Receta Chinese Oyster Sauce Chicken - MY WAY
by Bernard Dahilig

Chinese Oyster Sauce Chicken - MY WAY

Back in Hawaii, this dish is a staple in all local style backyard parties and EVERYONE has thier own unique spin to this revered dish that is always getting raves and some people dont even wan to share their recipe because they think its a ANCIENT CHINESE SECRET - LOL.

I found a recipe online and have modified to my way of making this classic dish from the Aloha State by way of China. Enjoy!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: China Chinese
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: rice, chnese noodles, a crisp green salad

Wine and Drink Pairings: #whitewine, A cold beer

Ingredientes

  • 4 bone in skin on chicken thighs
  • MARINADE FOR CHICKEN
  • 1/2 bunch organic fresh cilantro - stems & leaves minced
  • 1 organic green onion - minced
  • Oyster Sauce - to taste
  • Asian Seasame Seed Oil - to taste
  • Fresh ground black pepper - to taste
  • SAUCE INGREDIENTS
  • 1 large knob organic ginger root
  • 4 cloves garlic finely chopped
  • 1/2 cup chicken stock
  • 2 TBS oyster sauce
  • 1 TBS Shaoxing wine
  • 1 TBS dark soy sauce - if gluten intolerant, use Coconut Aminos
  • 1 TBS brown sugar
  • red pepper flakes and sesame seeds to garnish (optional)

Direcciones

  1. Mix stock, oyster sauce, wine, soy sauce, and brown sugar in a small bowl. Set aside. For the marinade, combine in another bowl along with the chicken thighs and marinate for about 2-3 hours. Preferably, I like to make holes in the meat by taking a metal skewer and pking the meat so as the maridae can penetrate evenly into the meat and flavor develops, plus haveing bone in proteins will increase the taste and flavor of the end product than the boneless counterpart.
  2. However you want to prepare it, fried, roasted, depends on what you feel @ the moment, That's what cooking is all about. Make sure that the internal temperature for chicken reaches @ 165 degrees F for doneness and kills off the salmonella strain. I recommend using pasture fed / raised chicken than the supermarket variety. Costs more yes, but you're feeding your family, right?
  3. Sauce is easy to make. In a small sauc pan, bring to boil and using a slurry, which is 1 part lthickening agent to 2 parts liquid, can be cornstarch, arrowroot, rice flour and H20 or broth to thicken the sauce.