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    Ching He Huang's Chicken in oyster sauce

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    Ching He Huang's Chicken in oyster sauce

    • Preparation time: 10 minutes plus marinating
    • Cooking time: 9 minutes

    Serves: 2 - 4


    Pack 6 free range chicken thigh fillets 
    1 tbsp groundnut oil
    2.5cm piece fresh root ginger, peeled and sliced
    1 tbsp Cooks' Ingredients Shaoxing Rice Wine or dry sherry
    5 shiitake mushrooms, sliced
    1 tsp dark soy sauce
    2 large salad onions, sliced on the diagonal

    For the marinade:
    2 tbsp Cooks' Ingredients Oyster Sauce
    2 tsp toasted sesame oil

    For the sauce mix:
    1 tbsp Cooks' Ingredients Oyster Sauce 
    1 tsp cornflour

    Salad onion curls for garnish


    1 Place the chicken pieces in a bowl with the oyster sauce and sesame oil and season with white pepper and a pinch of salt. Leave to marinate for 30 minutes, or for best results, overnight.

    2 Heat a wok over a high heat until it starts to smoke, and add the groundnut oil. Add the ginger and fry for a few seconds, then add the chicken pieces and stir-fry for 4-5 minutes, stirring constantly.

    3 As the chicken starts to turn opaque, add the rice wine or dry sherry and cook for a further two minutes, then combine the sauce mix with 3 tbsp cold water. Add to the pan and bring to the boil. Tip in the shiitake mushrooms and cook for 1 minute, add a teaspoon of dark soy sauce then stir in the salad onions. Remove from the heat and serve immediately.

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