Chicken in oyster sauce recipe - Chicken recipes

Author: Irene Barnes  

An easy, saucy, savoury Chinese dish of braised chicken in oyster sauce, prepared with chicken wings and legs, and cooked until juicy and tender when braised. (Adapted from 'The Best of Chinese Cooking' by Betty Yew) Chicken in Garlic Oyster Sauce: Make this drool worthy restaurant-style chicken at home.

Braised Chicken in Oyster Sauce

Braised Chicken in Oyster Sauce
An easy, saucy, savoury Chinese dish of braised chicken in oyster sauce, prepared with chicken wings and legs, and cooked until juicy and tender when braised. (Adapted from 'The Best of Chinese Cooking' by Betty Yew)
Provided by: Celia Lim
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Asian
Number of ingredients: 17
  • 3 chicken legs
  • 1/2 tbsp light soy sauce
  • 1/2 tsp pepper
  • 1 thumb-length ginger knob
  • 3 garlic cloves
  • 3 stalks spring onion
  • 3 dried scallops
  • 2 tbsp sesame oil
  • 1/2 tbsp Chinese wine
  • 1 1/2 cups water
  • 1 tsp chicken seasoning powder
  • 1/2 tbsp oyster sauce
  • 2 tsp light soy sauce
  • 1/2 tsp thick dark soy sauce
  • 2 tsp sugar
  • pinch salt
  • 1 - 2 tsp corn flour mixed in 1 tbsp water
  • Serving Size: 1 serving
  • Calories: 207 kcal
  • Carbohydrate: 5 g
  • Protein: 12 g
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Cholesterol: 62 mg
  • Sodium: 418 mg
  • Sugar: 2 g
  • Trans Fat: 1 g
  • Fiber: 1 g
How to cook:
  1. Chop each chicken leg into 3 or 4 chunks. Season with light soy sauce and pepper. Set aside for 30 minutes.
  2. Meanwhile, peel and slice ginger knob and garlic cloves. Cut the white part of spring onions into 1-inch lengths. Finely chop the green part for garnishing. Soak the dried scallops in warm water until softened, about 10 minutes. Drain, but reserve the soaking water. Shred the scallops finely.
  3. Combine the sauce ingredients.
  4. Heat up a wok over high heat with sesame oil until hot. Stir fry the ginger, garlic and spring onion (white sections) until fragrant. Add shredded scallops, and stir fry for 1 to 2 minutes. Put in the chicken chunks and toss until they change colour. Drizzle in the Chinese wine and stir fry briskly until well combined.
  5. Transfer to an earthen clay pot (optional) or continue cooking in the wok. Pour in the combined sauce ingredients and the reserved soaking water. Bring to a boil. Once boiling, cover the wok or pot with its lid, reduce to low heat, and let braise until chicken is tender, about 30 minutes or longer, depending on your desired tenderness.
  6. When almost done, taste the sauce. If a more intense flavour is desired, leave the pot uncovered and allow sauce to reduce. As the water evaporates, the saltiness or sweetness of the sauce will also be intensified, so adjust to your taste by adding more salt or more sugar. Thicken the sauce with cornflour mixture to your desired consistency.
  7. Garnish liberally with chopped spring onions and serve immediately.
Notes: Braised Chicken with Oyster Sauce, Sauté ginger and garlic in sesame oil. Add chicken and stir-fry. · Add Lee Kum Kee Premium Oyster Sauce, wine, and sugar. · Stir to mix well over high heat. Then

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Oyster Chicken

Oyster Chicken
Provided by: Dianne
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 8
  • 10-12 Boneless Chicken Thighs or 8 Chicken Breasts
  • 2 cloves Garlic (minced)
  • 1 tsp. Ginger (minced)
  • 1/4 cup Oyster Sauce
  • 1 1/2 Tbsp. Sugar
  • 1 Tbsp. + 1 tsp. Dark or Mushroom Soy Sauce
  • 1 Tbsp. Oil
  • 1 Tbsp. Cornstarch diluted in 2 Tbsp. Water
How to cook:
  1. Wash Chicken and cut in small pieces. If using thighs, remove the fatty pieces.
  2. Season with all above ingredients up to the Soy Sauce. Marinate a few hours.
  3. Heat skillet on medium-high heat. Add oil, after 1-2 minutes when hot, add chicken and stir fry 4-5 minutes until no longer pink and cooked.
  4. Dilute cornstarch and add to chicken, stirring for 1-2 minutes until slightly thickened.
Notes: Broccoli Chicken With Oyster Sauce Recipe, 2 tablespoons oyster sauce · 1 tablespoon light soy sauce · 1 tablespoon dark soy sauce · 1 tablespoon water · 1 teaspoon cornstarch, mixed with 1

Restaurant-Style Easy Chicken in Garlic Oyster Sauce

Restaurant-Style Easy Chicken in Garlic Oyster Sauce
Chicken in Garlic Oyster Sauce: Make this drool worthy restaurant-style chicken at home. Follow this easy step-by-step tutorial video and recipe for a quick delicious meal
Provided by: Yummefy
Total time: 28 minutes
Cook time: 13 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Asian, Chinese
Number of ingredients: 12
  • 1 teaspoon sugar
  • 2 teaspoons rice wine
  • 2 teaspoons light soya sauce
  • 250 grams boneless chicken thighs, cut into bite size pieces
  • 2 tablespoons oil, preferably groundnut oil
  • 2 each dried red chillies, deseeded
  • 1 knob ginger, 1/2-inch, cut into thin round slices
  • 100 grams onions, sliced into thin rounds
  • 1 tablespoon garlic, chopped
  • 1/4 teaspoon salt, or to taste
  • 2 tablespoons oyster sauce
  • 1 each spring onion, (green part), sliced into small rounds
  • Calories: 167 calories
How to cook:
  1. Add all marinade ingredients to a medium glass bowl and stir well till the sugar has dissolved. Add chicken and mix to coat well. Set aside and let marinate for 20 minutes.
  2. Place a medium wok over high heat. Once hot, add oil. Toss in the dried red chillies and stir-fry for a few seconds to flavor the oil. Add sliced ginger followed by onions and continue to fry for another minute. Add chopped garlic and stir vigorously till the garlic start to color.
  3. Add chicken along with its marinade, and spread it out in the wok in a single layer. Stir it after about a minute – you will notice the color of the chicken beginning to change. Continue to stir-fry for another 3 minutes till the chicken looks white and is cooked through.
  4. Spoon oyster sauce into the wok and stir to mix well for 30 seconds. Sprinkle with spring onions, remove from heat and serve hot. Serves: 4 as part of a larger meal Prep Time: 15 minutes plus 20 minutes unattended marination time Cook Time: 13 minutes
Notes: Restaurant-Style Easy Chicken In Garlic Oyster Sauce, Cooking Chicken with Oyster Sauce When the oil is hot add chillies till they flavour the oil, followed by sliced ginger and onions. Follow it up with chopped

Easy Oyster Sauce Braised Chicken Wings

Easy Oyster Sauce Braised Chicken Wings
Oyster Sauce Braised Chicken Wings. Savoury, delicious chicken wings cooked and simmered in a oyster soy garlic sauce. A simple main dish that pairs wonderfully with rice and your favourite vegetables. Ready in 30 minutes and very easy to make at home!
Provided by: christieathome
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 5 servings
Cuisine: Chinese
Number of ingredients: 17
  • 1/2 tbsp vegetable oil
  • 21 chicken wings (4 lbs)
  • 3 tbsp salt (for cleaning wings)
  • 1 tbsp avocado oil (for cooking)
  • 3 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp regular soy sauce
  • 2 tsp white granulated sugar
  • 1 tbsp Shaoxing Cooking Wine
  • 1 tbsp garlic (minced)
  • 1 tsp ginger (sliced with skin on)
  • 1/4 tsp black pepper
  • 1/2 tsp sesame oil
  • 1 cup water
  • 2 tsp cornstarch
  • 2 tbsp water
  • Calories: 506 kcal
  • Carbohydrate: 4 g
  • Protein: 37 g
  • Fat: 37 g
  • Saturated Fat: 10 g
  • Trans Fat: 1 g
  • Cholesterol: 155 mg
  • Sodium: 447 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. In a small bowl, mix your sauce ingredients. In a smaller bowl, mix your corn starch slurry.
  2. To prepare your chicken wings, place them in a colander. Apply salt and rub them wings. Then rinse off with water and let the water drain. Pat the wings dry with paper towel.
  3. In a large pan or wok set over medium high heat, add avocado oil and then carefully add wings. Sear wings on both sides for 5 minutes. Once they have browned on both sides.
  4. Then add garlic and ginger along with sauce. Do not add cornstarch slurry yet. Give everything a mix. Bring to a boil and simmer for 20 minutes covered.
  5. In the last minute, uncover and add cornstarch slurry. Bring to boil for 5 minutes to reduce the sauce until it thickens. Serve and enjoy!
Notes: Oyster Sauce Chicken, Instructions · In a large bowl mix together 2 tbsp of the olive oil, the oyster sauce, garlic and ginger paste, soy sauce, rice wine vinegar and salt and pepper.
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