Fried chicken with oyster sauce and vegetables
2 servings
60 minutes
Fried chicken with oyster sauce and vegetables is a refined dish of Japanese cuisine that combines the tenderness of chicken meat with the rich flavor of oyster sauce and aromatic vegetables. This dish has Asian roots where seafood and meat complement each other harmoniously. Sweet rice wine adds depth to the flavor, while zucchini and mushrooms create lightness and freshness. Stir-frying in a wok preserves the texture of the ingredients, and adding an egg makes the sauce thick and silky. It is served on airy rice that absorbs the rich flavor of the sauce, creating a perfect combination. The dish is great for a cozy home dinner or a festive table, providing enjoyment with every bite.
1
Cook rice in a pot of boiling water until soft. Drain.
- Short-grain (round) rice: 200 g
2
Preheat the grill pan. Lightly oil the chicken breasts and grill for 4-5 minutes on each side until cooked. Cool for 5 minutes and slice diagonally.
- Chicken breast: 2 pieces
- Vegetable oil: to taste
3
Heat the wok over medium heat for 1-2 minutes until it smokes, then add 3 tablespoons of vegetable oil. Add minced garlic and ginger and fry for 10 seconds, then add diced zucchini and mushrooms. Fry for 1 minute. Pour in wine and water and bring to a boil. Add 0.5 teaspoons of salt, sugar, and oyster sauce.
- Garlic: 2 cloves
- Courgette: 1 piece
- Grated ginger: 1 teaspoon
- Fresh button mushrooms: 15 pieces
- Mirin: 2 tablespoons
- Water: 150 ml
- Salt: to taste
- Sugar: 1 teaspoon
- Oyster sauce: 2 tablespoons
4
Mix corn flour and some cold water to a paste. Take 2 tablespoons of sauce from the wok and mix it with the paste. Return the mixture to the wok and add an egg. Cook for a while and add sesame oil.
- Cornmeal: 0.5 teaspoon
- Chicken egg: 1 piece
- Sesame oil: 2 teaspoons
5
Divide the rice into 2 plates, top with chicken, and drizzle with sauce.
