Stewed Chicken with Oyster Sauce,guangdong Style

Stewed Chicken with Oyster Sauce,guangdong Style Ingredients

1 Whole fryer chicken or	2 c Chicken stock
2 ts Soy sauce	2 tb Oyster sauce
2 ts Rice wine	2 1/2 tb Sugar
4 c Vegetable oil for	1 ts Salt; or to taste
1 oz Dried chinese black	1/4 ts Ground sichuan peppercorn
2 oz Bamboo shoots; sliced	2 tb Cornstarch dissolved in
3 tb Scallions; chopped	2 tb Water
5 ts Fresh ginger; sliced	1/4 ts Sesame oil
2 oz Yunnan preserved vegetable	2 ts Msg
1 oz Dates

Instructions for Stewed Chicken with Oyster Sauce,guangdong Style

1. Mix soy sauce and rice wine and rub over the chicken inside and out. Heat the oil in a wok to 230. Add the chicken and deep-fry until brown. Remove and drain. Pour the oil out of the wok. 2. Blanch the mushrooms and bamboo shoot slices briefly in boiling water, drain, and set aside. 3. Pour 3 1/2 oz of oil back into the wok over high heat to 340 until the surface ripples. Add the scallions and ginger and stir-fry. Add the remaining rice wine, soy sauce, mushrooms, bamboo shoots, preserved vegetable, dates, stock, oyster sauce, sugar, salt, peppercorn and chicken. Boil, then reduce heat to low and simmer chicken until cooked. Add MSG. 4. Remove mushrooms, bamboo shoots, and dates, and place in serving dish. Remove chicken, chop into 1 by 2 inch chunks, and stack in the serving dish. Discard preserved vegetable. Stir cornstarch-water mixture, add to the wok, stirring, until thick. Pour over the chicken and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland on Nov 09, 1997

Main Ingredient: ChickenCuisine: Chinese

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Ingredient Insight - look inside this recipe

Chicken	Chicken Stock	Cornstarch	Ginger
Oyster Sauce	Peppercorn	Rice	Salt
Scallion	Sesame Oil	Soy Sauce	Sugar
Vegetable oil

Chinese Poultry Corn Chicken Sesame Rice Rice Wine Scallion Soy Sauce Ginger Wine

for flavor and categorization

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