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Рецепт Stewed Chicken With Oyster Sauce,Guangdong Style

Name: Stewed Chicken With Oyster Sauce,Guangdong Style
Ingredients: 1 whl fryer chicken or possibly capon, about 3 1/4lb; 2 tsp Soy sauce; 2 tsp Rice wine; 4 c. Vegetable oil for deep-frying; 1 ounce Dry chinese black mushrooms, soaked and sliced; 2 ounce Bamboo shoots, sliced; 3 Tbsp. Scallions, minced; 5 tsp Fresh ginger, sliced; 2 ounce Yunnan preserved vegetable (a kind of sliced, salted mustard); 1 ounce Dates; 2 c. Chicken stock; 2 Tbsp. Oyster sauce; 2 1/2 Tbsp. Sugar; 1 tsp Salt, or possibly to taste; 1/4 tsp Grnd sichuan peppercorn; 2 Tbsp. Cornstarch dissolved in; 2 Tbsp. Water; 1/4 tsp Sesame oil; 2 tsp Msg

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Ингредиенты

1 whl fryer chicken or possibly capon, about 3 1/4lb
2 tsp Soy sauce
2 tsp Rice wine
4 c. Vegetable oil for deep-frying
1 ounce Dry chinese black mushrooms, soaked and sliced
2 ounce Bamboo shoots, sliced
3 Tbsp. Scallions, minced
5 tsp Fresh ginger, sliced
2 ounce Yunnan preserved vegetable (a kind of sliced, salted mustard)
1 ounce Dates
2 c. Chicken stock
2 Tbsp. Oyster sauce
2Â 1/2 Tbsp. Sugar
1 tsp Salt, or possibly to taste
1/4 tsp Grnd sichuan peppercorn
2 Tbsp. Cornstarch dissolved in
2 Tbsp. Water
1/4 tsp Sesame oil
2 tsp Msg

Инструкции

1. Mix soy sauce and rice wine and rub over the chicken inside and out.
Heat the oil in a wok to 230. Add in the chicken and deep-fry till brown.
Remove and drain. Pour the oil out of the wok.
2. Blanch the mushrooms and bamboo shoot slices briefly in boiling water, drain, and set aside.
3. Pour 3 1/2 ounce of oil back into the wok over high heat to 340 till the surface ripples. Add in the scallions and ginger and stir-fry. Add in the remaining rice wine, soy sauce, mushrooms, bamboo shoots, preserved vegetable, dates, stock, oyster sauce, sugar, salt, peppercorn and chicken.
Boil, then reduce heat to low and simmer chicken till cooked. Add in MSG.
4. Remove mushrooms, bamboo shoots, and dates, and place in serving dish.
Remove chicken, chop into 1 by 2 inch chunks, and stack in the serving dish. Throw away preserved vegetable. Stir cornstarch-water mix, add in to the wok, stirring, till thick. Pour over the chicken and serve.