CHICKEN IN OYSTER SAUCE RECIPES

Steps:

• Set the stove to high heat and start boiling a generous amount of water in the pot you'll be using.
• Wait for the water to come to a boil.
• While we wait for the chicken to cook, we'll start on our sauce by mincing our green onions and ginger​.
• We'll heat up our wok on high heat and add corn oil.
• We'll add salt and sesame oil to the bowl, and mix for 30-60 seconds.
• Grab a big bowl and dump a few handfuls of ice into it. Fill it roughly halfway with cold water.
• Once the time draws near, we can uncover the pot. Poke the thickest part of the chicken (around the thigh) deeply with a chopstick.
• Carefully take two chopsticks under the chicken wings, and lift it over the pot.
• This could honestly be its own blog post, but for now it will live in a very detailed step in this recipe.

Steps:

• Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
• Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
• Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.