Tuesday, February 6, 2007

Chicken and Mushroom in Oyster Sauce

I have decided that every Tuesday, I shall post one or two recipes. It may be something I've tried or something that caught my eye. If you want to find a recipe for something, leave me a comment and I will look for it for you. The point here is, I want things to be well rounded around here so I will post something different everyday.

Sundays would be my weekend reflection, Mondays would be Funny, Tuesdays it would be food, Wednesday I still need to figure out, Thursday Thirteen, Friday could be a feast or something else, and Saturday would be photo hunt time.

See, very well rounded. Of course, in between, there would always be my endless musings, recommendations, sharing, and tornado tales. I'd just be adding some stuff to make things livelier and for you guys to have more reason to drop by. Lol!

Chicken and Mushroom in Oyster Sauce
1/2 kg chicken breast filler, sliced 2 inch thick
1 tbsp oyster sauce
2 tbsp cornstarch
1 tsp sesame oil
2 tbsp cooking oil
1 cup bamboo shoots sliced (optional)
1 cup shitake mushroom (or any mushroom you can find)

for the sauce, combine the following:
1/2 cup water
1 tsp cornstarch
1 tsp sugar
add salt, sugar, pepper, and broth cube to taste

To Cook:
Marinate chicken with the oyster sauce, cornstarch, and sesame oil. (Kay's note: add some pepper, sugar, and salt to add some oomph.) Marinate for about 2 hours to let taste sink in. Heat oil. Stir fry chicken for 10 minutes or until it's white indicating its cooked. Add in bamboo shoots and mushrooms and stir fry for 2 minutes. Add sauce mixture and let simmer for 5 minutes or until sauce thickens. Stir occasionally. Serve hot.

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