Here’s a simple recipe that my mother had adapted from a restraunt that we had eaten at many years ago.
The biggest part of this recipe is the sauce, but it’s also very simple to make.
The Ingredients:
- About 1.5 pounds of chicken breast, cut into approximately 1/2 to 3/4 inch cubes
- 1 Cup Rice Wine (marinate the chicken in this after cutting)
- Garlic (sliced is best, but minced will also work) approximately 4 cloves worth, 5 for more garlicy taste.
- 1 Can of Chicken Broth, I don’t know the exact size of the can, but it’s roughly 14 to 15 ounces. Brand doesn’t matter.
- Equal amount of water to mix with Chicken Broth.
- Oyster Sauce, typically found in the international food section of most grocery stores.
- Flour
- Cornstarch (for thickening the sauce)
- Cooking oil, I prefer Canola
- Salt to taste
- Soy Sauce
Preparation:
- Heat cooking oil about 2 inches deep in a pan suited for heating oil.
- Coat chicken pieces in flour.
- Heat the Chicken Broth and water mixture to boiling, while adding the garlic.
Add the oyster sauce, approximately 2 or 3 tablespoons.
Mix well, slow down the boil to a simmer for about 10 mins - Add chicken to hot oil and cook til golden brown drain on papertowel.
- Add cornstarch to thicken sauce.
- Place cooked chicken on top of rice and pour small amount of sauce over the top and add soy sauce to taste.
It’s simple, and I’m not the best recipe writer in all the land, but this dish is delicious!
