Whats Cooking
inspiring to cook n bakeSee Also
Stock is a flavoured liquid preparation. Stock is the base for preparing soups and some sauces. vegetable stock is lighter than meat stock. mainly roo....
Feedback
DISH NAME : OYSTER CHICKEN WITH PEPPERS, CASHEWS & MUSHROOMS
Preparation Time : 30 Minutes
Cooking Time : 40 Minutes
Description
Batter-fried chicken with capsicums and crunchy cashewnuts.
Oyster sauce is a thick, brown sauce with a sweet and salty flavor. Oyster sauce is a popular ingredient in Vietnamese, Thai, and Cantonese cuisine. Traditionally, oyster sauce was made by simmering oysters in water on a low fire until the juices caramelize into a thick, brown, intensely flavorful sauce. Today Oyster sauce is usually made with a base of sugar and salt and thickened with corn starch. Oyster extracts or essences are then added to give flavor to the base sauce. Other ingredients, such as soy sauce and MSG are also added to deepen the flavor and add color.
Note
1) Oyster sauce is available at all leading supermarkets.
| Quantity | Name | |
|---|---|---|
| CORNFLOUR BATTER | ||
| 3 Tbsp. | Cornflour | |
| 1 No. | Egg | |
| Salt to taste | ||
| 1 Tbsp. | Water | |
| FRIED CHICKEN | ||
| 300 Gm. | Boneles chicken, cubed | |
| 2 Cups | Vegetable oil to fry | |
| SAUCE | ||
| 1 Tbsp. | Vegetable oil | |
| 2 Tsp. | Garlic, chopped | |
| 1 No. | Onion, chopped | |
| 0.5 Cup | Red/yellow capsicums cubed | |
| 1 Tsp. | Chilli powder | |
| 0.25 Cup | Cashewnuts | |
| 0.25 Cup | Button mushrooms quartered | |
| 2 Tbsp. | Spring onion, greens chopped | |
| 1 Cup | Chicken stock or boiled water | |
| 3 Tsp. | Oyster sauce | |
| 2 Tsp. | Cornflour, dissolved in a little water | |
| Salt, to taste | ||
| 1 Tsp. | Pepper powder | |
Method
1) Prepare the batter by mixing all the batter ingredients together, and beat it with a whisk, ensuring no lumps remain.
2) Dip the chicken into the batter and deep-fry in hot oil till they turn golden brown. Drain and keep aside.
3) Heat 1 tbsp oil in a wok, and fry garlic till brown.
4) Then add onions and capsicums. Fry lightly (vegetables should be crunchy).
5) Now add chilli powder, cashewnuts and mushrooms. Fry lightly.
6) Add chicken stock and oyster sauce to the wok. Stir well. Let the sauce simmer on low heat, and thicken it to the right consistency by adding the cornflour mix.
7) Add the chicken to the sauce and let it come to a boil.
8) Adjust salt and pepper to taste.
9) Garnish with spring onions.
Serving Suggestions
A great accompaniment to rice or noodles.