Corn Chicken with Oyster Sauce

Name: Corn Chicken with Oyster Sauce
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 pcs Lute leg; 1 corn; 30ml Oyster sauce; 12g garlic; 6g ginger; 2 pcs Dried chili; 10ml Cooking Wine; 2g Corn flour; 10ml Soy sauce; 30ml Cooking oil; 2g Refined salt

by Happy elf a

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Oyster sauce is a seasoning made from oysters. It is a traditional umami seasoning commonly used in Guangdong. It has a delicious taste, rich oyster fragrance, moderate viscosity, high nutritional value, and is rich in trace elements and a variety of amino acids. It can be used It is used to supplement various amino acids and trace elements, mainly rich in zinc, which is the first choice for people with zinc deficiency.
Oyster sauce can be used in a wide range. Regardless of meat or vegetable, as long as it is salty, it can be seasoned with oyster sauce. It is suitable for frying, braising, braising, grilling, grilling and many other cooking methods.
Since our family has liked the taste of oyster sauce, we have stocked them all year round; a homemade corn chicken diced, because of the addition of oyster sauce, it is more brilliant and tastes even better. . .

Corn Chicken with Oyster Sauce

1. The main material is prepared.

2. Pipa legs, use kitchen scissors to remove the bones.

3. Wash and dice, put in a plate, add cooking wine, cornstarch, oyster sauce 20ML.

4. Grab it with your hands and marinate for 30 minutes.

5. Time to marinate the meat to process the corn. Wash and drain the corn kernels from the corn on the cob.

6. Chop garlic, ginger, and dried chili.

7. Pour cooking oil into the pot, and stir-fry the marinated chicken cubes at 50% heat.

8. After frying until the color changes, drain the oil and remove it for later use.

9. Leave the bottom oil in the pot, add ginger, garlic, and dry chili and stir fry.

10. After the aroma is released, the corn kernels are placed.

11. Stir-fry for about 2 minutes, add salt.

12. Add the fried chicken diced before.

13. Pour in the light soy sauce and simmer for 2 minutes.

14. Pour in the remaining oyster sauce.

15. Stir-fry evenly and serve it out of the pan.

Tips:
1: Chicken thighs can also be replaced with chicken breasts.
2: The oyster sauce is used in two steps, one part is used to marinate the meat, and the other part is added before the pan, the taste is better.
3: If the taste is light, the salt can be cancelled.