Friday, November 23, 2012

Chicken & Bok Choy In Oyster Sauce

I had this recipe bookmarked for long time and finally today got a chance to make this as all the ingredients are handy and available. Any South Asian Stir fry are always quick and health. You cannot miss on the fragrance of the garlic and ginger when fried in butter to get that extra flavor over the vegetable or any meat for that matter. Bok choy and chicken are going to be a terrific combination with oyster sauce. Traditionally, oyster sauce is made by slowly simmering oysters in water until the juices caramelize into a thick, brown, intensely flavorful sauce. This thick, brown sauce with a sweet, salty, and earthy flavor is adding body, flavor and color to the dish.

Serve         2
Preparation time:                         45 minutes (Including Marinating)


 Chicken breast:              200 Gram
 Bok choy:                  2 Small
 Garlic:                       1 Clove (chopped)
 Ginger:                      1/2 Teaspoon (finely shredded)

 Oyster sauce:             1 Tablespoon
 Sesame oil:               1/2 Teaspoon

 For Marinade
 Salt:                                1 Pinch
 Light soy sauce:        1 Teaspoon
 Cornstarch:               1 Tablespoon
 Oil:                           1/2 Teaspoon


1) Rinse the chicken and wipe it dry. Cut into thin slices.
2) Put the chicken in a large bowl and add soy sauce,salt and cornstarch. Mix well.
3) Add the oil. Mix thoroughly and put in the fridge for 30 minutes.
4) Heat the pan and add 2 tablespoons of oil. Add garlic, once it is fragrant, add the bok choy. Fry till the cabbage is cooked. Keep warm.
5) In the pan, put 2 more tablespoons of oil. Add ginger, once it is fragrant, add the marinated chicken. Stir fry until meat is done.
6) Add cooked bok choy, oyster sauce and mix well.
7) Bring to a boil once, turn the heat off and add Sesame oil. Serve hot with white or brown rice of your choice.