Featured Pinch Tips Video
- 1.2 c
- 1/2 c
- 1 tsp
- oyster sauce
- 1 large
- slices fresh ginger, crushed
- 1 clove
- garlic, crushed
- 1/4 tsp
- msg (optional)
- 1/4 tsp
- heong lu fun (chinese 5-spice powder)
- 3-4 lb
- bone in chicken pieces (i recommend bone in chicken thighs)
- 1 lb
- fresh beansprouts
- 2 -3 Tbsp
- 3 dash(es)
- light sesame oil
- chopped fresh chinese parsley
1combine all except the chicken and b eansprouts; bring to a boi for a couple minutes; turn down to simmer
2Brown the chicken pieces well on both sides in skillet with a bit of olive oil.
3Add the chicken to the sauce mixture and simmer for 40 minutes. You might want to turn the chicken occasionally so it gets well colored on all sides.
4Drop the bean sprouts into boiling water to cover for 2 minutes; immediately drain well.
5Line a medium size platter with the bean sprouts, and put the chicken pieces in the middle.
6Add the cornstarch to the sauce and bring to boil; simmer til it starts to thicken; Add dashed of sesame oil; Pour over the chicken. Garnish with chopped fresh Chinese parsley if desired.
7This is great with some stir fried Asian vegetables such as pea pods, sugar snap peas, diced carrots, bok choy and some sauted mushrooms.