Fried chicken with canned vegetables, oyster sauce and sesame oil
2 servings
45 minutes
Fried chicken with canned vegetables, oyster sauce, and sesame oil is a vibrant dish of Japanese cuisine that combines the rich flavor of chicken, the tenderness of pickled vegetables, and the richness of oyster sauce. The roots of this dish lie in Japanese gastronomic traditions where the balance of sweet, salty, and umami is key. Shiitake adds depth to the flavor while cabbage provides a light tanginess. Sesame oil completes the composition with a subtle nutty aroma that highlights the harmony of ingredients. Served on fluffy rice makes the dish nutritious and filling, while chili sauce adds spiciness. It's an ideal choice for those who want to enjoy the refined yet rich taste of Japanese cuisine.
1
Soak the cabbage and pickled vegetables in cold water for 15 minutes, then drain.
- Sauerkraut: 25 g
- Pickled vegetables: 25 g
2
Heat the wok over medium heat for 1-2 minutes until it smokes, then add vegetable oil. Add the sliced chicken breasts and fry for 3 minutes until golden brown. Add minced garlic and cook for 5 seconds, then add vegetables, sliced mushrooms, and chopped green onions. Stir-fry for 5 seconds, then add water, sugar, oyster sauce, salt, and soy sauce.
- Vegetable oil: 1.5 tablespoon
- Chicken breast: 200 g
- Garlic: 1 clove
- Shiitake mushrooms: 4 pieces
- Spring onion: 4 stems
- Water: 150 ml
- Sugar: 2 teaspoons
- Oyster sauce: 1 tablespoon
- Salt: 1 teaspoon
- Light soy sauce: 2 teaspoons
3
Bring to a boil and remove the foam. Mix corn flour and 1 tablespoon of cold water, add white pepper and an egg. Mix well and pour into the wok. Bring to a boil and add sesame oil.
- Cornmeal: 0.5 teaspoon
- Ground white pepper: pinch
- Chicken egg: 1 piece
- Sesame oil: 2 teaspoons
4
Divide the rice into 2 plates, place the chicken on top. Drizzle with chili sauce.
- Short-grain (round) rice: 100 g
- Chicken breast: 200 g
- Chili sauce: 2 teaspoons