Stir-Fried Chicken and Oyster Sauce #2

Categories: Poultry

Serves: 4 Servings

Ingredients:

1 Chicken breast
2 Scallions
1 Clove garlic
2 sl Fresh ginger root
2 tb Oyster sauce
1 tb Soy sauce
1 tb Sherry
1 tb Cornstarch
4 tb Water
1 ts Sugar
1 ts Soy sauce
2 -(up to)
3 tb Oil
1/2 ts Salt
1/4 c Stock

Instructions:
1. Skin and bone chicken; then dice or slice. Cut scallions in 1-inch
sections. Crush garlic.

2. Mince ginger root, then combine with oyster sauce, soy sauce and sherry.

3. Blend cornstarch, water, sugar and remaining soy sauce to a paste.

4. Heat oil. Add salt, then garlic, and brown lightly. Add chicken and
stir-fry until it loses its pinkness (about 2 minutes).

5. Stir in oyster sauce mixture to coat chicken and blend (1 to 2 minutes).

6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over
medium heat. Stir in scallion sections.

7. Stir in cornstarch paste to thicken. Serve at once. VARIATION: In step
2, add to the oyster sauce mixture 2 tablespoons catsup and 1 to 2
tablespoons curry powder; or 1 tablespoon fermented black beans (soaked),
mashed.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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