Malaysian•quick

Braised Chicken in Oyster Sauce

Delishar recipe - Malaysian

Ingredients

Quantities are shown as originally provided.

4 chicken legs (chopped)
1 tbsp shao xing wine
2 tsp light soy sauce
dash of white pepper
4 fresh shiitake mushrooms (sliced into 4)
3 cloves garlic (peeled & lightly smashed)
1 inch thumb old ginger (sliced)
3 stalks spring onions (cut white part into 2 inch length (reserve some for garnish))
2 tbsp sesame oil
Corn starch slurry
2 cups water
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
2.5 tsp sugar
salt adjust to taste
Chopped spring onions

1
Marinate chicken with all the ingredients listed under 'chicken marinade' for 30 minutes.
2
Heat sesame oil in wok or pot over medium high heat.
3
Stir-fry garlic, ginger, and spring onion until fragrant.
4
Add chicken to brown both sides.
5
Add mushrooms to cook for 30 seconds.
6
Pour in all the ingredients for sauce, and give it a stir.
7
Bring to boil, cover, and reduce heat to low.
8
Allow to simmer for 35-45 minutes until chicken is tender and sauce reduced.
9
Drizzle in cornstarch slurry while stirring to thicken sauce.
10
Serve garnished with chopped spring onions.