Steamed Chicken with Oyster Sauce

_.-.C.L.E.O.P.A.T.R.A-.-._ · 09-01-2008, 12:26 AM

Ingredients:

1 whole fryer chicken or capon, about 3 1/4 lb.
2 tsp. [Only registered users can see links. ]
2 tsp. [Only registered users can see links. ]
4 cups (1 litre) [Only registered users can see links. ] for deep-frying
1 oz (25g) dried Chinese black mushrooms, soaked and sliced
2 oz (50g) bamboo shoots, sliced
3 tbsp [Only registered users can see links. ], chopped
5 tsp. fresh [Only registered users can see links. ], sliced
2 oz (50g) Yunan preserved vegetable (a kind of salted mustard), sliced
1 oz (25g) dates
2 cups (500ml) chicken stock)
2 tbsp oyster sauce
2 1/2 tbsp sugar
1 tsp. salt, or to taste
1/4 tsp. ground Sichuan peppercorn
2 tbsp [Only registered users can see links. ] dissolved in 2 tbsp water
1/4 tsp. sesame oil
2 tbsp MSG (optional)
Directions:
Mix [Only registered users can see links. ] and [Only registered users can see links. ] and rub over the chicken inside and out. Heat the oil in a wok to 230oF (110oC). Add the chicken and deep-fry until brown. Remove and drain. Pour the oil out of the wok.
Blanch the mushrooms and bamboo shoot slices briefly in boiling water, drain, and set aside.
Pour 3 1/2 oz (100ml) of oil back into the wok over high heat to 340oF (170oC) until the surface ripples. Add the [Only registered users can see links. ] and [Only registered users can see links. ] and stir-fry. Add the remaining [Only registered users can see links. ], [Only registered users can see links. ], 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 (optional).
Remove mushrooms, bamboo shoots, and dates, and place in serving dish. Remove chicken, chop into 1 by 2 inch (3cm by 5cm ) chunks, and stack in the serving dish. Discard preserved vegetable. Stir [Only registered users can see links. ]-water mixture, add to the wok, stirring, until thick. Pour over the chicken and serve.

Steamed Chicken with Oyster Sauce

09-01-2008, 12:26 AM	#1 (permalink)
_.-.C.L.E.O.P.A.T.R.A-.-._ __m-a-l-i-k__OWN-16 Join Date: Jun 2008 Location: My YuMmy HeArT Posts: 535 Thanks: 378 Thanked 681 Times in 225 Posts Reputation: 36896	Steamed Chicken with Oyster Sauce Ingredients: 1 whole fryer chicken or capon, about 3 1/4 lb. 2 tsp. [Only registered users can see links. ] 2 tsp. [Only registered users can see links. ] 4 cups (1 litre) [Only registered users can see links. ] for deep-frying 1 oz (25g) dried Chinese black mushrooms, soaked and sliced 2 oz (50g) bamboo shoots, sliced 3 tbsp [Only registered users can see links. ], chopped 5 tsp. fresh [Only registered users can see links. ], sliced 2 oz (50g) Yunan preserved vegetable (a kind of salted mustard), sliced 1 oz (25g) dates 2 cups (500ml) chicken stock) 2 tbsp oyster sauce 2 1/2 tbsp sugar 1 tsp. salt, or to taste 1/4 tsp. ground Sichuan peppercorn 2 tbsp [Only registered users can see links. ] dissolved in 2 tbsp water 1/4 tsp. sesame oil 2 tbsp MSG (optional) Directions: Mix [Only registered users can see links. ] and [Only registered users can see links. ] and rub over the chicken inside and out. Heat the oil in a wok to 230oF (110oC). Add the chicken and deep-fry until brown. Remove and drain. Pour the oil out of the wok. Blanch the mushrooms and bamboo shoot slices briefly in boiling water, drain, and set aside. Pour 3 1/2 oz (100ml) of oil back into the wok over high heat to 340oF (170oC) until the surface ripples. Add the [Only registered users can see links. ] and [Only registered users can see links. ] and stir-fry. Add the remaining [Only registered users can see links. ], [Only registered users can see links. ], 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 (optional). Remove mushrooms, bamboo shoots, and dates, and place in serving dish. Remove chicken, chop into 1 by 2 inch (3cm by 5cm ) chunks, and stack in the serving dish. Discard preserved vegetable. Stir [Only registered users can see links. ]-water mixture, add to the wok, stirring, until thick. Pour over the chicken and serve. Steamed Chicken with Oyster Sauce

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