Fried Chicken with Oyster Sauce and Vegetables

Main Dishes | Japanese cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Fried Chicken with Oyster Sauce and Vegetables

Ingredients

Long-Grain Rice - 7.1 oz
Skin-On Chicken Breasts - 2 pieces
Salt - to taste
Vegetable Oil - to taste
White Pepper (whole) - to taste
Garlic - 2 cloves
Courgette - 1 piece
Grated Ginger Root - 1 teaspoon
Fresh Mushrooms - 15 pieces
Apple Wine - 2 tablespoons
Water - 5 fl oz
Sugar - 1 teaspoon
Corn Starch - ½ teaspoon
Oyster Mushrooms - 2 tablespoons
Chicken Egg - 1 piece
Sesame Oil - 2 teaspoons

Step by Step guide

Step 1

Cook the rice in a pot of boiling water until soft. Drain.

Step 2

Preheat a grill pan. Lightly oil the chicken breasts and grill for 4-5 minutes on each side until cooked through. Let cool for 5 minutes and slice diagonally.

Step 3

Heat a wok over medium heat for 1-2 minutes until it starts to smoke, then add 3 tablespoons of vegetable oil. Add minced garlic and ginger and sauté for 10 seconds, then add diced zucchini and mushrooms. Stir-fry for 1 minute. Pour in the wine and water and bring to a boil. Add 0.5 teaspoon of salt, sugar, and oyster sauce.

Step 4

Mix cornstarch with a little cold water to form a paste. Take 2 tablespoons of sauce from the wok and mix it with the paste. Return the mixture to the wok and add the egg. Cook for a while and then add the sesame oil.