{"id":17853,"date":"2017-09-13T08:30:45","date_gmt":"2017-09-13T00:30:45","guid":{"rendered":"https:\/\/www.mywomenstuff.com\/?p=17853"},"modified":"2018-07-03T08:47:54","modified_gmt":"2018-07-03T00:47:54","slug":"oyster-sauce-chicken-mushrooms","status":"publish","type":"post","link":"https:\/\/www.mywomenstuff.com\/2017\/09\/oyster-sauce-chicken-mushrooms\/","title":{"rendered":"Eat at Chez PB: Oyster Sauce Chicken with Mushrooms"},"content":{"rendered":"

I haven’t been cooking very much lately, as I’m trying to clear out my freezer. I’ve been hoarding quite a bit of pre-cooked foods and leftovers, and I really needed to finish them up. But I got a little tired of eating freezer food (even if they’re homecooked) so a few days ago, I took down some chicken legs I had, and looked around for a recipe.<\/p>\n

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My first instinct was to throw them in the oven to bake. I do that a lot. But I stumbled on a recipe from The Woks of Life<\/a> for Sticky Oyster Sauce Chicken<\/strong>, and I decided to embrace my Asian cooking heritage and go with it instead. LOL \ud83d\ude00<\/p>\n

It turns out that this is very easy and easily modified, and for those of us living here in Asia, the taste will be familiar, and the ingredients easy to obtain.<\/p>\n

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The recipe on The Woks of Life calls for a more sticky coating of sauce on the chicken, and scallions (spring onions). I opted to make mine a little more liquid so I could use it over rice or blanched noodles, and I also added some shimeji mushrooms I had in the fridge.<\/p>\n

I did not have any spring onions and was too lazy to go out and buy them, so I omitted them. If you’d like a slightly different flavour, a few sprigs of coriander does add a little piquancy to the sauce, and it makes for a nice garnish \ud83d\ude00<\/p>\n

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I think it turned out delicious, and it took just a little over half an hour from preparation time to serving. I kid you not!<\/p>\n

I do find this a little salty due to the soy sauce, oyster sauce and shaoxing wine, so I think this will be best served over hot rice with blanched or stir-fried green vegetables (sawi, bok choy etc) on the side. It’s not something you can eat on its own. I didn’t want to cook rice, so I cooked some soy noodles and blanched some vegetables, then used the sauce to toss through and flavour the noodles, and it made for a quick and easy meal.<\/p>\n

I think you can also substitute the chicken legs with chicken fillets if you are averse to eating chicken on the bone (which I prefer) but do note the cooking time will be significantly shortened.<\/p>\n

One more note on the mushrooms. I used Shimeji mushrooms as that’s what I had. I find the flavour of shimeji mushrooms a little light, and it soaks up the sauce and gives it a lovely flavour. You could use other types of mushrooms, but do note that stronger tasting mushrooms like shiitake will add a stronger flavour. I’d stick to something light – shimeji or enoki will work.<\/p>\n

So here’s my version of Oyster Sauce Chicken with Mushrooms<\/strong>.<\/p>\n

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\"oyster<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Oyster Sauce Chicken with Mushrooms<\/div>\n\t\t
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Prep Time<\/div>\n\t\t\t
10<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
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Cook Time<\/div>\n\t\t\t\t
30<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Total Time<\/div>\n\t\t\t\t
40<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
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A very quick and simple braised chicken dish with Asian flavours. Goes well with hot steamed rice or plain blanched noodles and chinese greens. <\/p>\t<\/div>\n\t

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\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCuisine:<\/span>\n\t\t\t\t\n\t\t\t\t\tChinese\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tKeyword:<\/span>\n\t\t\t\t\n\t\t\t\t\tchicken, chicken and mushrooms, chinese style braised chicken, oyster sauce\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 2<\/span> people<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\tAuthor<\/span>: Paris B<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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Ingredients<\/div>\n\t\t\t\t\t\t