Oyster Chicken Casserole

Free range chicken Half one	Oyster 10
Onions, ginger and garlic 20g	Red onion 20g

How to make oyster chicken pot

Step 1

Half a free-range chicken (Sanhuang chicken, Qingyuan chicken, or Wenchang chicken can be used), add two spoons of light soy sauce, one spoon of oyster sauce, one spoon of Zhuhou sauce, one spoon of rice wine, half a spoon of dark soy sauce, and half a spoon of sugar, and marinate for 15 minutes. If you don’t have Zhuhou sauce at home, you can use hoisin sauce or soybean sauce instead) 10 oysters, shelled, placed in a bowl with water, add a spoonful of starch, and wash away impurities) Prepare more onions, ginger, garlic and red onions.

Step 2

Pour oil into the pan, sprinkle with a little salt, add the marinated chicken pieces, and fry until golden brown and slightly charred on both sides. (The chicken in this dish is fresh and tender, so don’t over-fry it)

Step 3

Pour a little oil into the casserole, add ginger, garlic, and shallots and sauté until fragrant)

Step 4

Pour in the fried chicken pieces, add 2 tablespoons of rice wine, an appropriate amount of salt to adjust the saltiness, and simmer over medium-low heat for 15 minutes;

Step 5

Add oysters. (There will be leftover sauce in the marinated chicken bowl, pour it on the oysters)

Step 6

Cover the casserole, pour a circle of Cantonese rice wine along the edge of the pot, turn up the heat and simmer for another 3 minutes. (Oysters are easy to cook and do not need to be simmered for too long. The meat will easily shrink and become old if it is simmered for too long.)

Step 7

Before serving, add green onions.

Step 8

Take it out of the pan, it’s so fragrant! Oyster Chicken Pot Cooking Tips

Oysters are easy to cook and do not need to be simmered for too long. The meat will easily shrink and become old if it is simmered for too long.