Saturday, September 1, 2012

Chicken Bokchoy with Oyster Sauce

Today in the morning I went for my Tipic test. Last few days devoted to cramming answers bore fruit with my passing the test with flying colors at one shot. Most of the other fellow examinees departed the test centre, woebegone, for having failed. So I was really happy to have accomplished the first needful for driving license. Now at least I am eligible to take my car out on road for practice with someone owning a valid driving license accompanying me.

Driving is important if one stays in a place where we are staying now where public transport is few and far between. Last time when my hubby fell sick, I found myself in the soup due to not knowing driving. I only know how I had to struggle to keep everything in place while he was away in hospital. Bad experience makes you realize the importance of things you usually take for granted.

Ingredients:                                       Cooking time:20 minutes
ü  300 gm boneless chicken (cut into cubes)
ü  8 mushrooms (thinly sliced)
ü  3 stalks of bokchoy along with the leaves (cut into squares)
ü  1 inch stick ginger (chopped)
ü  1 tbsp oyster sauce
ü  1 tbsp light soy sauce
ü  1 tbsp green or red chilli sauce
ü  Black pepper, taste wise
ü  Salt to taste
ü  1 tbsp cornstarch
ü  1/2 cup vegetable stock
ü  1 tbsp peanut oil for cooking
1) Coat the chicken with cornstarch, salt and black pepper. Heat peanut oil in a wok. Add ginger when oil turns hot and shallow fry.
2) Add chicken and shallow fry till chicken turns opaque. Add mushroom and bokchoy. Stir around for 1 minute.
3) In a bowl, combine the sauces with vegetable stock. Pour this stock into the chicken and cook on medium heat till chicken and mushroom are tender.
4) Serve hot.

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