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Chicken stir-fry with oyster sauce

Chicken stir-fry with oyster sauce

Stir-fry is a cooking technique specific to Chinese cuisine and resembles the technique we call "sauteed" or "hardened". Vegetables and meat cooked in this way retain their flavor, and the food will be very tender. To make this type of food, we need a deep wok-type pan. Why is this type of pan so special? Because the temperature at the bottom of the pan is higher and the sides are lower, so we can move food from one temperature to another.

  • 300 g chicken muscle
  • 400 g frozen vegetables Hortex (green peas, rice, mushrooms, red peppers, onions, corn)
  • 1 box of chopped mushrooms
  • 3 green onion threads
  • 1 red hot pepper
  • 2 tablespoons sesame oil
  • 2-3 single Blue Dragon oyster sauce
  • 2 tablespoons soy sauce
  • ground pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken stir-fry with oyster sauce:

Wash the meat, cut it into suitable pieces and put it in the hot wok in which I put the sesame oil. We also add finely chopped green onions and lute strip peppers.

Saute the chicken for about 5 minutes, until lightly browned on all sides. Add the frozen vegetables and sauté until the ice melts and almost all the liquid evaporates.

Season with a little pepper, oyster sauce and soy sauce (which also takes the place of salt), mix well for another minute on high heat and then set aside and leave everything covered for about a minute or two, to have time to transfer the flavors .

If you want, when serving, you can add a little oyster sauce.

Great appetite!

Tips sites

1

When time is too short until noon, the rescue comes from the Asian-style chicken breast, this classic stir-fry that cooks very quickly.


OYSTER SAUCE MAEKRUA 300ML

Oyster sauce is a thick, rich, dark, syrupy sauce made from oyster juice.
Oyster sauce is almost always used in Asian potatoes and gives a delicious salty aroma to vegetables, noodles and marinades, without too much seafood taste or being too salty. Since oyster sauce already has a thick texture, you don't need to mix it with anything else before adding it to recipes.

Oyster sauce is a viscous, brown liquid, commonly used in Southeast Asian cuisines, especially Chinese (Cantonese, in particular) and Filipino. It is prepared from oysters, brine and flavors. It is not at all similar to soy sauce, nor can fish sauce be substituted in recipes.
Oyster sauce is able to enhance the flavors and tastes of a wide range of dishes, playing a spice role. Once opened, the sauce must be stored in the refrigerator, where it can last up to a year.
Oyster sauce is used in small quantities, a tablespoon of oyster sauce is, in principle, enough to improve the taste of 4 servings. Oyster sauce can be used in stir-fry dishes, along with meat, vegetables, seafood and noodles.

INGREDIENT:

extract of oysters 30%, sos de soy (boabe de soy, faina de wheat, salt) 28.8%, water 11.8%, sugar 10.10%, iodized salt 8.10%, modified starch 7.50% (thickener E1414), corn starch 3.50%, gluconodelta-lactone 0.10% (acidity regulator), sodium benzoate (preservative E211) 0.10%.


Ingredients chicken wok

250 g chicken
1 onion
1 red pepper
1 green pepper
green onions
2 cloves of garlic
200 g mushrooms
1 carrot
2 tablespoons oyster sauce
2 tablespoons oil
chili flakes
ginger
pepper
salt

How to prepare chicken recipe with wok vegetables
The vegetables are cleaned.
Onions, green onions, mushrooms and peppers are cut into pieces, carrots sliced ​​and garlic sliced.
The chicken breast is cut into pieces of equal size, about 2 cm. Season.

The wok is heated and a tablespoon of oil is added.
The chicken breast is cooked until it has penetrated. Remove to a plate.

Put another tablespoon of oil in the wok, add the carrot, onion, green onion and garlic and sauté. It must not be soft, on the contrary it must remain crispy.

Add the peppers and cook for another 20-30 seconds.

Add the mushrooms and cook for 30 seconds.


Add the chicken pieces.

Add the oyster sauce and mix.
Wok chicken with vegetables it is served with steamed rice.


How do we cook in Chinese style?

You will see how easy it is to cook in Asian style if you have at hand a deep frying pan (wok), a bottle of wok sauce (or soy sauce) and 2-3 Asian spices, a few pieces of meat (chicken, pork, beef or fresh fish), a few types of fresh vegetables or frozen and a handful of rice or noodles. You can vary the food indefinitely obtaining spectacular results every time. The food cooked in this way is very nutritious, tasty and cheap. A bottle of sauce or a box of spices can last you for months (depending on how often you cook with them). A wok pan can be used with other dishes, so it is a worthwhile investment.

Use local ingredients & # 8211 seasonal or frozen vegetables and greens: mushrooms, white or red cabbage, kale, peas, green beans, cauliflower, peppers, donuts, zucchini, carrots, corn, vegetable mixes, etc. In addition, you can try new tastes and textures such as (eg) bamboo shoots or soybeans. Shan & # 8217shi (in a jar) or coconut milk or wasabi paste.

Asian cuisine is not just Chinese (as many people think) or just fried in a lot of hot oil. It includes the vast territory of the Asian continent, from Turkey, Pakistan, India and Sri Lanka to Vietnam, Thailand, Malaysia, Bali, Singapore, China, Korea, Japan, etc. How many huts, so many habits. Well, in Romania, the recipe for donuts differs from Arad to Timisoara (50 km) :)). What about Indian curry recipes? There are thousands of options. So & # 8230 nothing has a fixed recipe and this allows you to improvise at will. Jam sessions with the wok. Courage!

You can also make some wok vegetables (stir fry) with rice or noodles & # 8211 recipe here.

The way I present it to you today is one that often gets me out of trouble at dinner or lunch when I want to cook something fast and balanced & # 8211, that is, with meat but also with vegetables. It takes me longer to chop the ingredients than to cook them, which is literally one minute. Tzac-pac.


Chicken with sweet and sour sauce

And as I was looking through the fridge yesterday, I said to myself: let me make another Chinese, something. So the recipe below is simply a snap, made from what he winked at me in the fridge and cupboards. But it turned out so well for my taste that I did not regret the experience at all.

ingredients

  • 2-3 slices of chicken breast
  • 50 ml dry white wine
  • 50 ml of light soy sauce (musai light, meaning not to write & quotdark & ​​quot on the glass) + & icircnca 2 tablespoons for the sauce.
  • 3 tablespoons sweet chilli sauce
  • 1 teaspoon garam masala
  • (optional) a teaspoon of oyster sauce.
  • 2 cm of ginger root

I cut the slices of chicken breast into pieces. Over them, I put the wine, 50 ml of soy sauce and a teaspoon of garam masala. I mixed them all well and put them in the fridge for an hour.

Oyster sauce (I've talked about it here before) is optional, but it defines the final taste.

In an bowl I put the sweet-hot pepper sauce), 2 tablespoons of soy sauce (musai light, I repeat) and a teaspoon of oyster sauce.

I mixed them and set the sauce aside.

After an hour, I heated 2 tablespoons of oil in a wok, in which I hardened the ginger cut into thin slices.

Then I put the chicken fillets taken out of the marinade, over high heat.

When they penetrated, I pulled them to the edge and put the sauce in the middle of them.

I mixed well and after about 2-3 minutes I took them all out on the plate.

It's a complex of tastes - a little sweet, a little salty, a little hot - that made my day more beautiful. Good appetite :)


Instructions

For this recipe you need the following:

Chicken breast is cut horizontally up to 3/4 of the width, it should look like a butterfly. Spread with a spatula and cut into thin strips. Broccoli is cut into small pieces, as well as garlic.

Put the noodles for 2-3 minutes in a pot of hot water and boil for 2-3 minutes. Drain the water and transfer to cold water until used. Put the chicken on medium heat in a wok, season with salt and pepper. Add the broccoli and garlic. Then add the soy sauce. cook for a few minutes and transfer to a plate.

Beaten eggs in a wok over medium heat and cook for 1 minute. Add the noodles and cut them with scissors. After another 1 minute, add the meat mixture and squeeze the lime. Good appetite!


Oyster sauce & # 8211 enhancer of taste and aroma


I try to briefly present another sauce-spice, which I often used for cooking, especially in recipes prepared by stir-fry technique. I thought this information might be useful, given the number of friends who kept asking me how to use it.

Oyster sauce is a viscous, brown liquid, commonly used in Southeast Asian cuisines, especially Chinese (Cantonese, in particular) and Filipino. It is prepared from oysters, brine, flavors and preservatives. It doesn't taste like fish at all. It is not at all similar to soy sauce, nor can fish sauce be substituted in recipes.

A real, good quality oyster sauce is prepared by condensing oyster extract, obtained by boiling oysters in water, until the liquid reaches a certain viscosity. No additives are added, not even salt, oysters providing everything necessary for flavor and taste. Unfortunately, this method is expensive and only a few major manufacturers can afford it.
Most of the time, the oyster sauce is thickened with starch and contains preservatives, caramel and other ingredients. The oyster extract is very small. There are also vegetarian oyster sauces, much cheaper, made from mushrooms.

Oyster sauce is able to enhance the flavors and tastes of a wide range of dishes, playing a spice role. Corn starch gives it a thick and velvety texture, and caramel contributes to its dark brown color. Once opened, the sauce must be stored in the refrigerator, where it can last up to a year.
Oyster sauce is used in small quantities, a tablespoon of oyster sauce is, in principle, enough to improve the taste of 4 servings.

The Thais also borrowed oyster sauce from the Chinese (along with many other ingredients), which they use in stir-fry dishes, along with meat, vegetables, seafood and noodles. Oyster sauce produced in Thailand is quite different from that produced in China: it is less salty, has a more pronounced oyster taste and contains fewer additives and preservatives.


Thai chicken with lemongrass and oyster sauce

Because even though the world is big and I'm small, I would go everywhere, at least with the thought, sometimes I take advantage of the fact that things can still be found here and I try to reproduce tastes that I discovered in my travels. Yesterday I took three strands of lemongrass out of the fridge (find at Kaufland or Metro in Bucharest or on the net, dry) & # 8230

In addition to lemongrass, I gathered green coriander, hazelnuts, curry leaves and star anise from the kitchen.

Sauces: oyster sauce, fish sauce (without it there is no Thai food), chilli oil.

I cut the lemongrass threads. They are not eaten, they are only used for the fresh lemon flavor.

I put the chilli oil in a pan on the fire.

I put in the pan the chicken cut into not too small pieces, the hazelnuts, the lemongrass.

After the meat changed color, I put about a cup of water in the pan and let it boil for about 10 minutes.

I put the fish sauce in the food. It's salty, no more salt is needed.

I also put the oyster sauce, I mixed it and after two minutes I took the food off the fire.

I fit it on the plate with boiled rice, sprinkled with soy sauce.

I liked. And it reminded me of Monsoon.

If you're having trouble with flavors and spices, here's a link to the Spice Shop. I discovered them recently, we became friends, they sent me a package with all kinds of things (I have to learn about some of them, I didn't know them). Maybe I'll send it to you too.


Oyster sauce MAEKRUA & # 8211 600ml

Oyster sauce is a thick, rich, dark, syrupy sauce made from oyster juice.
Oyster sauce is almost always used in Asian potatoes and gives a delicious salty aroma to vegetables, noodles and marinades, without too much seafood taste or being too salty. Since oyster sauce already has a thick texture, you don't need to mix it with anything else before adding it to recipes.

Oyster sauce is a viscous, brown liquid, commonly used in Southeast Asian cuisines, especially Chinese (Cantonese, in particular) and Filipino. It is prepared from oysters, brine and flavors. It is not at all similar to soy sauce, nor can fish sauce be substituted in recipes.

Ingredient:

Oyster extract 30%, soy sauce (soybeans, wheat flour, salt) 28.8%, water 11.8%, sugar 10.10%, iodized salt 8.10%, modified starch 7.50% (thickening agent E1414), maize starch 3.50%, gluconodelta-lactone 0.10% (acidity regulator), sodium benzoate (preservative E211) 0.10%.

What's in the oyster sauce?

The gravy is a thick, brown sauce with a sweet and salty taste. Oyster sauce is a popular ingredient in Vietnamese, Thai and Cantonese cuisine. This thick, flavorful sauce is full of umami, which gives any recipe an extra flavor.

Traditionally, oyster sauce is boiled in oysters in water, until it caramelizes into a thick, brown and intensely flavored sauce. Currently, various automated processes have been invented to create a similar flavor, faster and at a lower cost. Today's sauces are usually made with a base of sugar and salt and thickened with cornstarch. Oyster extract or oyster essences are then used to flavor the base sauce. Other ingredients, such as soy sauce, can be added to deepen the flavor and enhance the taste. The quality of the oyster sauce will greatly affect the flavor, so if your first impression was that the price is a bit & # 8216piperat & # 8217, you can be sure that the sauce is quality.

A vegetarian version of oyster sauce is available and is made using mushrooms to provide the same deep flavor. Mushrooms, especially oyster mushrooms, have a high level of umami flavor, similar to that of oysters.

What does oyster sauce taste like?

Oyster sauce has a beautiful balance between sweet and salty, with a subtle, earthy aroma, due to oysters or oyster extracts. The quality of the oyster sauce will greatly affect the flavor. Low quality oyster sauces can use artificial oyster flavoring, while quality oyster sauces use only real flavors.

How is oyster sauce used?

Oyster sauce is used for a variety of applications, including a dressing for noodles and noodles, vegetables and stir-fry foods, or as a base for other sauces and marinades. Oyster sauce is also used on sushi rolls for extra flavor and a pleasing aesthetic.