When I looked at the picture of this dish in the food magazine, I thought it must be difficult to prepare. But it wasn't so. This dish is very easy to prepare yet really tasty and delicious serve with steaming hot rice. The dried oysters enhanced the flavour, taste and fragrance of this dish.
Recipe Source - Yum Yum Magazine No. 69 with slight modifications
Ingredients
[serves 3]
3 chicken thighs - cut bit size pieces
5 pips garlic - cut thick slices
50 gm young ginger - cut thick slices
6 dried oysters - soaked to plump up, rinsed
1/2 tbsp oil
some spring onions
Seasoning
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1/4 tsp salt to taste
dash of pepper
250 ml water
- Heat oil in wok [I used a claypot], saute garlic and ginger until aromatic.
- Add in dried oysters and seasoning. Give it a good stir. Add in water.
- Bring to boil, lower heat to cook for 5-10 minutes.
- Add in the chicken pieces, bring to boil. Cover to cook for 25-30 minutes until chicken is cooked and gravy is reduced.
- Lastly add in spring onions, stir well. Dish up to serve.
Notes: Visit this site for Its' Nutritional Facts [here]
I'm linking this post to Cook Your Books Event #11 hosted by
Joyce of Kitchen Flavours
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