Stewed Chicken with Oyster Sauce,guangdong Style
| Yield: | 1 Servings |
| Categories: | Chinese, Poultry |
| 1 | Whole fryer chicken or capon, about 3 1/4lb | |
| 2 | ts | Soy sauce |
| 2 | ts | Rice wine |
| 4 | c | Vegetable oil for deep-frying |
| 1 | oz | Dried chinese black mushrooms, soaked and sliced |
| 2 | oz | Bamboo shoots; sliced |
| 3 | tb | Scallions; chopped |
| 5 | ts | Fresh ginger; sliced |
| 2 | oz | Yunnan preserved vegetable (a kind of sliced, salted mustard) |
| 1 | oz | Dates |
| 2 | c | Chicken stock |
| 2 | tb | Oyster sauce |
| 2 1/2 | tb | Sugar |
| 1 | ts | Salt; or to taste |
| 1/4 | ts | Ground sichuan peppercorn |
| 2 | tb | Cornstarch dissolved in |
| 2 | tb | Water |
| 1/4 | ts | Sesame oil |
| 2 | ts | Msg |
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