Monday, May 4, 2009

chicken in oyster sauce with pechay

still wondering what to prepare for lunch today that's just simple and fast. weather's terribly hotter now here in uae and i simply couldn't stand the heat in the kitchen. and since we're refraining from eating pork these days (because of the swine flu and uae temporarily banned importing and selling of pork), we only have chicken in the freezer... i requested that we buy beef next time even if it's a bit expensive here.

i just simply cooked the chicken with oyster sauce and added pechay for vegetable. it's easy and fast and yet delicious.

i already have an entry for chicken with oyster sauce and i put potato wedges, and now i used pechay and i liked it much better and did some revisions.

chicken wings and legs, cut into serving portion
3 cloves garlic, minced
1 small onion, sliced
1 tbsp. ginger, minced
1/4 cup oyster sauce
salt and freshly ground pepper
2 tbsp. butter
2 tbsp. olive oil
1 bunch pechay, separate white part and leaves, chopped

season chicken slices with salt and pepper.

in a wok, heat oil and butter. add chicken slices and cook until golden brown.

then add onion, garlic and ginger. continue sauteing until aromatic.

add oyster sauce and mix until chicken are coated well with oyster sauce.

season with salt and pepper according to your taste. add the white part of pechay and cook for about 1 minute. then add the pechay leaves and cook for another 1 minute stirring. turn off the heat and serve.


ghie said...

Nice recipe, i'll try it too! Thanks!