Oyster Chicken (semi gravy)

Oyster chicken is most easiest way to cook in Chinese cuisine. It can be served with hot Indian roti’s, paratha’s and rice bowls.

Ingredients:

500 gms – chicken legs chopped to medium pieces,

1 big onion – grounded to paste,

Spring onions 1 – bunch (onions finely chopped / leafs one inch length pieces),

200 gms – capsicum chopped quite bigger pieces,

200 gms – cabbage chopped to big leafs,    

1 tbsp – ginger garlic paste,

1 tbsp – soya sauce,

1 tsp – rice wine,

1 tsp – oyster sauce,

1 tsp – chili sauce,

1 tsp – rice vinegar,

4 tbsp – corn flour (mixed with 200 ml water),

Salt & pepper as per taste.

Marinade:

(mix the combination finely as all sauces oozes into the chicken and refrigerate for 30 – 45 min)

500 gms – chicken,

½ tbsp – ginger garlic paste,

1 tsp – chili sauce,

½ tbsp – soya sauce,

1 tsp – rice wine,

1 tsp – oyster sauce,

½ tsp – rice vinegar &

1 tsp – salt.

Preparation:

·        Heat oil in pan drop the marinade and half cook it for 30 – 45 min in slimmer heat. (or microwave it for twenty minutes at 650⁰)

·        Mean while heat oil in pan, add ½ tbsp ginger garlic paste, onion puree and fry till golden brown color.

·        Add capsicum, cabbage, ½ tbsp soya sauce, ½ tsp rice vinegar, salt and pepper cook in high flame till the both shrinks a bit.

·        Now add the cooked chicken, spring onions and cook till the chicken tenders.

·        Now add corn flour & water mixture and stir gently till you get the brownish texture.

·        Garnish with finely chopped coriander leafs and lemon.  

Serve hot with roasted noodles, Roti’s, paratha’s or rice bowls.