Chicken & Vegetable in Oyster Sauce
Origin: Indonesia
Ingredients
- 300 gr chicken fillet, cut in cubes
- 2 pc carrots, thinly sliced
- 200 gr chinese cabbage, raughly sliced
- 4 tbsp oystersauce
- 1 tsp fish sauce
- 1 pc spring onions, slice in 1cm length
- 500 ml hot water
- 1 tsp chicken/vegetable broth powder
- ½ tsp pepper
- 1 tsp sugar
- 1½ tsp salt or to taste
- 1 tbsp corn starch mix with 50 ml cold water
- fried shallots for garnishing
- margarine or vegetable oil
Spices to slice
- 1-2 pc large red chillies, thinly sliced
- 5 pc asian shallots or 3 pcs french shallots, thinly sliced
- 2 gloves garlic, thinly sliced
Chicken & Vegetable in Oyster Sauce
One of our family favorite recipe. This recipe is combination from an original Indonesian spices with a special touch of oriental sauces. It is one example of how the Indonesian Chinese decendants bring a strong influences into Indonesia's culinary today.A simple and quick recipe but the taste is a really temptation. Just perfect to warm up your cold days 😉
Instructions
- Heat 1 tbsp margarine or 2 tbsp vegetable oil in a saucepan or wok. Sautee the sliced spices over medium heat until fragrant.
- Add the chicken, stir and cook until the chicken becomes harder and it's colour turns to white.
- Add carrot and the hard part of chinese cabbage. Cook until the vegetable becomes tender (make sure it's not overcooked).
- Add the hot water, oyster sauce, fish sauce, pfeffer & broth powder. Stir to mix.
- Add the spring onion. Cook shortly until just wilted. Adjust the seasoning, add salt or sugar if necessary.
- Add the corn starch, stir quickly and cook until the soup becomes thicker. Remove from heat and serve hot and garnish with fried shallots/onions.
Tipps
- If preferred, you can replace the chicken with sausage, meatballs, squid, shrimp or mix match from them. Vegetables can also be varied to suit your taste.
