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Braised Long Jiang Chicken with Oyster Sauce

Preparation Time:   1  (mins)
Cooking Time:   1  (mins)
Cooking Method:   Braise
Cook level:   Normal


Long Jiang Chicken 750 g1 pc
Bamboo shoots 50 g [fresh, sliced]
Chinese mushroom(s) 25 g [Pre-soaked]
Ginger (s) 15 g [sliced]
Green onion(s) 15 g

Sauce & Marinade

Premium Brand Oyster Flavoured Sauce 25 g
Premium Dark Soy Sauce adequate amount
Pure Sesame Oil adequate amount
Salt adequate amount
Sugar adequate amount
Shao Hsing wine adequate amount
Premium Stock adequate amount

  1. Brush Lee Kum Kee Premium Dark Soy Sauce evenly on chicken skin.
  2. Heat oil in wok until very hot.  Deep-fry colored chicken until golden red in color.
  3. Heat wok.  Add a little of Lee Kum Kee Premium Dark Soy Sauce.  Add ginger, green onion, cooked sliced bamboo shoots and Chinese mushrooms.  Stir-fry for a short while.  Sprinkle with wine.  Add premium stock, Lee Kum Kee Premium Oyster Sauce and fried chicken.  Add seasoning mix.  Cover and cook until chicken is done.
  4. Take out other ingredients and put on a serving plate.  Take out braised chicken.  Chop and arrange on top of other ingredients.
  5. Add water and tapioca starch to original sauce.  Heat through.  Add a little of Lee Kum Kee Pure Sesame Oil.  Pour sauce over chicken.

Tag: Long Jiang Chicken, Oyster Sauce

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