Skip to main content

Pan-fried Oyster Sauce Chicken ~ 煎蚝油鸡


I start off the Rooster Year with a chick dish which calls for only a few ingredients which are easily available in any household.  But the star ingredient in this dish is the Chinese Rose wine which really adds flavour and fragrance to this simple dish.





Pan-fried Oyster Sauce Chicken  ~  煎蚝油鸡
Ingredients

  • 300 gm or 2 whole leg of chicken, deboned and sliced
  • 1.1/2 tsp oyster sauce
  • 1.1/2 tsp sugar
  • 1/2 tsp Rose wine
  • a dash of pepper
  • scant seasalt
  • red chilli and spring onions to garnish
Method
  1. Marinate the chicken with the above ingredients for a few hours or overnight, chilled.
  2. Heat up some oil in a non-stick pan.
  3. Add in the marinated chicken slices, pan fry on medium heat, cover.
  4. Sprinkle some water on the chicken to give some moisture, cook till meat is tender.
  5. Dish out, sprinkle on some garnishing.
  6. Serve with rice.


Labels:

Comments

  1. NammiFebruary 6, 2017 at 12:44 PM

    oh yummm!!! this looks like a delicious.

    ReplyDelete
  2. Angie's RecipesFebruary 6, 2017 at 7:37 PM

    They look so very tender and flavoursome!

    ReplyDelete
  3. ann lowFebruary 6, 2017 at 10:14 PM

    WOW chicken dish looks so delicious. Definitely makes me to get a bottle of rose wine tomorrow morning!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe