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Stuffed Chicken Legs with Oyster Sauce

Preparation Time:   20  (mins)
Cooking Time:   12  (mins)
Cooking Method:   Pan-fry
Cook level:   Normal
Serving Size:   4  (person)

Chef Recommendation

Boneless Chicken thigh(s) 2 pcs [small ones, deboned]
Chinese spinach 450 g
Minced pork 100 g
Mashed fish meat 50 g [Dace]
Minced salted fish 30 g
Salted egg yolk 1 pc [diced]

Sauce & Marinade

Sugar 1/2 tsp
Salt 1/4 tsp
Corn starch 3 tsp
Sugar 1/3 tsp
Salt 1/3 tsp
Corn starch 2 tsp
Premium Oyster Sauce 1 tbsp
Pure Sesame Oil 1/2 tsp
Corn starch 1 tbsp
Chicken stock 125 ml

  1. Marinate chicken legs with marinade (1) for 30 minutes.
  2. Mix minced pork, minced dace fillet, salted egg yolk and minced salted fish with marinade (2).  Stir well and stuff on the deboned chicken legs. Pan-fry chicken legs on low heat until crispy, golden yellow and done.   Cut into 12 small pieces.
  3. Cook Chinese spinach in boiling water with oil and salt until done.   Put fried chicken on top of Chinese spinach.  Heat through sauce mix and pour over chicken.

    Note: This recipe is provided by Ming Court, Langham Place Mongkok Hong Kong  - Chef Tsang Chiu King.

Tag: Chicken Legs, Oyster Sauce

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