Chicken & Vegetable in Oyster Sauce

Origin: Indonesia


  • 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
  • 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 😉


  • 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.


  • 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.
Keyword chicken, chinese cabbage, fillet, oyster sauce, vegetable, vegetables

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