Recipe of Any-night-of-the-week Spring Cabbage and Chicken Stir Fried with Oyster Sauce
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Prepare Ultimate Spring Cabbage and Chicken Stir Fried with Oyster Sauce. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Spring Cabbage and Chicken Stir Fried with Oyster Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spring Cabbage and Chicken Stir Fried with Oyster Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spring Cabbage and Chicken Stir Fried with Oyster Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook Spring Cabbage and Chicken Stir Fried with Oyster Sauce using 15 ingredients and 9 steps. Here is how you cook it.
I made a dish using spring cabbage that went well with rice.
Because the chicken is coated with katakuriko before stir-frying, the sauce in this dish is thickened naturally. For 3 servings. Recipe by saira mama
Ingredients and spices that need to be Take to make Spring Cabbage and Chicken Stir Fried with Oyster Sauce:
- 2 Chicken breasts
- 1 ♡ Salt
- 1 ♡ Pepper
- 1 tsp ♡ Sake
- 1 tsp ♡ Soy sauce
- 1 ♡ Grated ginger
- 1 Katakuriko
- 2 tbsp Vegetable oil
- 4 leaves Spring cabbage
- 1/2 Carrot
- 150 ml ★ Boiling water
- 2 tbsp ★ Oyster sauce
- 1 tbsp ★ Sake
- 1 tsp ★ Weipa
- 2 tsp ★ Sugar
Steps to make Spring Cabbage and Chicken Stir Fried with Oyster Sauce
- Combine the ★ ingredients. Cut the chicken into bite sized pieces. Flavor it with the ♡ ingredients, and massage them in.
- Cut the carrot into quarters and slice. Microwave for 2 minutes.
- Chop up the cabbage leaves roughly.
- Coat the chicken with katakuriko.
- Heat the oil in a frying pan and pan fry the chicken until golden brown. Take it out of the pan.
- Add a little more oil and stir fry the carrot and cabbage.
- When the cabbage has started to wilt, re-add the chicken and stir-fry.
- Add the combined ★ ingredients. When the sauce has thickened a bit, it's done.
- Transfer to serving plates and it's done.
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