Oyster Sauce Chicken
Ingredients
- 600 gWhite chicken (diced)
- 4 tbspoyster sauce
- 2 tbspsoy sauce
- 2 tbsprice wine
- 1 tbspCorn starch
- 1 tspWhite sugar
- 2 pcGarlic (minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced on a bias)
- 3 tbspPeanut oil
- 15 gFresh ginger (peeled and finely minced)
Method
Tender chicken pieces coated in a dark, glossy lacquer that shines on the plate. The aroma of garlic and ginger hits as soon as the wok opens, with a sauce that generously coats every bite.
- 1
Cut the chicken breast into 2 cm cubes. In a bowl, mix them with one tablespoon of soy sauce and cornstarch. The meat must be well coated to stay juicy during cooking.
- 2
In a container, mix the oyster sauce, rice wine, white sugar, and the remaining soy sauce. Finely mince the garlic and slice the green onions on a bias.
- 3
Heat the peanut oil in a wok until smoking. Toss in the chicken and sear over very high heat. The meat should color quickly without releasing its juices.
- 4
Add the garlic and fresh ginger. Pour in the sauce. Stir constantly: the sauce must boil, reduce, and become glossy until it coats the spoon. Finish with the green onions.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the wok: the chicken should sear, not boil in its own juices.
- Cornstarch is key: it protects the meat and allows the sauce to perfectly coat the chicken.
How long does this dish keep?
Store for a maximum of 48 hours in the refrigerator. To reheat, use a pan with a splash of water to loosen the sauce that will have thickened.
