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Monday, April 28, 2014

Braised Ginger Chicken with Dried Oysters

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

  1. Heat oil in wok [I used a claypot], saute garlic and ginger until aromatic.
  2. Add in dried oysters and seasoning.  Give it a good stir.  Add in water.
  3. Bring to boil, lower heat to cook for 5-10 minutes.
  4. Add in the chicken pieces, bring to boil.   Cover to cook for 25-30 minutes until chicken is cooked and gravy is reduced.
  5. 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
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

8 comments:

Baby Sumo said...

Looks like a real comforting dish, would love this with a big bowl of rice.

Kimmy said...

Hi Yen, spread this over rice and some cooked vege will make a complete meal.

Lite Home Bake said...

I made a similar dish just day before but with dried mushrooms, i will try it with oysters the next time, thanks for sharing :)

Kimmy said...

Hi Lite Home Bake, yes do try by adding dried oysters, does make a difference. I think dried cuttlefish could be a good substitute too.

kitchen flavours said...

Hi Kimmy,
This dish looks really delicious, and great with rice!
Thanks for linking!

Kimmy said...

Hi Joyce, this dish gives me the confidence to add dried oyster or dried cuttlefish to other meat dishes when braising.

Phong Hong said...

Hi Kimmy! This is a delicious dish. But I find the taste of dried oysters too strong. I'll have to leave it out.

Kimmy said...

Hi Phong Hong, I had the same thought as you before I tried it. My opinion changed already. Maybe you can try to add just a piece.

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