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Chicken with Oysters |
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Serves: 4 Print this Recipe6 chicken thighs (about 1 pound) 1 tablespoon cornstarch 1/2 teaspoon salt 1/8 teaspoon white peppers 6 dried black mushrooms 1 pint shucked oysters drained 1/4 cup cornstarch 1 teaspoon sesame oil 2 tablespoons cornstarch 1/2 teaspoon white peppers 6 green onions (with tops) 3 tablespoons vegetable oil 2 tablespoons vegetable oil 2 teaspoons finely chopped ginger root 2 teaspoons finely chopped garlic 2 tablespoons sweet white wine 2 tablespoons mushroom soy sauce Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Remove bones and skin from chicken thighs; cut chicken into 1 x 1/2-inch pieces. Toss chicken, 1 tablespoon cornstarch, the salt and 1/8 teaspoon white pepper in medium bowl. Cover and refrigerate 20 minutes. Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into 1/2-inch pieces. Rinse oysters in cold water; drain. Toss oysters and 1/4 cup cornstarch; rinse in cold water to remove cornstarch. Pat dry with paper towels. Gently toss oysters with sesame oil. Toss oysters, 2 tablespoons cornstarch and 1/2 teaspoon white pepper until oysters are evenly coated. Cut green onions diagonally into 1-inch pieces. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add chicken and mushrooms; stir-fry 2 minutes, separating chicken pieces. Remove chicken mixture from wok. Wash and thoroughly dry wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add green onions, gingerroot and garlic; stir-fry 10 seconds. Add oysters; gently stir-fry 1 minute. Add chicken mixture; stir-fry 1 minute. Stir in wine and soy sauce. 4 servings **Be sure to separate the chicken pieces when adding to the hot oil. If you don't, they will stick together because of the cornstarch. Be sure the wok is very hot, or the oysters will cook too slowly. Stir-fry oysters very gently so they don't break. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chicken with Oysters is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Chicken Almond Ding Walnut Chicken Spicy Chicken with Celery Sichuan Chicken with Cashews Shredded Chicken with Bean Sprouts and Pea Pods Cubed Chicken in Brown Bean Sauce Lemon Chicken Sesame Chicken with Fun See Bird of Paradise Chicken Coconut Chicken Chicken with Pickled Ginger Sauce Stir-Fried Chicken with Cucumbers Spicy Chicken with Cabbage Chicken with Oysters Cornish Hens with Soy Sauce Stir-Fried Chicken Livers and Vegetables Pressed Duck Green Onion Flowers Soy Sauce Chicken |
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