Chicken with Oyster Sauce

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30 minutes 3 Servings Print RecipeEmail Recipe


1⁄2 spring chicken
2 scallion stalks
1 ginger wedge (the size of an acorn)
4tablespoonoyster sauce
1teaspoonlight soy sauce
1⁄2teaspoonmonosodium glutamate
2tablespoonvegetable oil
1⁄2cupchicken stock (or water)


Chop spring chicken with bones into pieces 1 inch by 1 1/2 inches. Cut tops of scallions into pieces 1 inch long and shred bottoms into inch-long shreds. Mince garlic. Smash ginger. Mix oyster sauce, soy, and sherry. Mix cornstarch and water into a solution and add sugar, monosodium, and pepper. Set beside pan.

Using a high flame, add oil, garlic, and ginger. Add chicken and stir for 4 minutes or until brown. Next add oyster sauce mixture and stir until chicken is completely coated. Add stock, cover, and turn flame to simmer. Simmer for 4 minutes or until tender, adding more stock if necessary. Uncover, turn flame to high, and add cornstarch solution and scallions. Stir until thick.


This dish works just fine without the MSG (monosodium glutamate).

A spring chicken is a broiler-fryer type - about 4 pounds. You could substitute 2 or 3 boneless chicken breasts if you like.

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