Reviews (1)        Add Rating & Review     3 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        1    1 star values:        0                Martha Stewart Member     Rating: Unrated       12/26/2007   chicken recipe

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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 Fried Oysters

Ingredients Ingredient Checklist 4 tablespoons ginger, peeled and minced 1 bunch scallions, white parts only, smashed 1 tablespoon minced garlic 3 tablespoons coarse salt 2 tablespoons sugar 1 1/4 cups grapeseed oil 1/2 cup Shao Xing (Chinese wine), dry sherry, or white wine 4 tablespoons cornstarch 4 boneless chicken breast halves 1/4 cup finger chiles, Thai bird’s eye chiles, or 1 red bell pepper, sliced on the bias 1/2 cup button mushrooms, thinly sliced 1/2 cup bamboo shoots, canned and sliced, washed well 1 cup chicken stock 1/4 cup soy sauce 15 pieces Thai or regular basil, washed well

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 Fried Oysters

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Fried Oysters

Fried Oysters

Ingredients

Ingredients

  • 4 tablespoons ginger, peeled and minced 1 bunch scallions, white parts only, smashed 1 tablespoon minced garlic 3 tablespoons coarse salt 2 tablespoons sugar 1 1/4 cups grapeseed oil 1/2 cup Shao Xing (Chinese wine), dry sherry, or white wine 4 tablespoons cornstarch 4 boneless chicken breast halves 1/4 cup finger chiles, Thai bird’s eye chiles, or 1 red bell pepper, sliced on the bias 1/2 cup button mushrooms, thinly sliced 1/2 cup bamboo shoots, canned and sliced, washed well 1 cup chicken stock 1/4 cup soy sauce 15 pieces Thai or regular basil, washed well

Directions

In a medium bowl, combine 2 tablespoons ginger, scallions, garlic, salt, sugar, 1 cup grapeseed oil, 1/4 cup Shao Xing, and 3 tablespoons cornstarch.

Place chicken in a shallow dish and pour over mixture. Refrigerate for at least 1 hour and up to 6 hours.

Preheat oven to 375 degrees. Transfer chicken to a baking sheet and roast 8 minutes; set aside.

Heat a wok over high heat; add 3 tablespoons grapeseed oil. Add remaining 2 tablespoons ginger and chiles; cook until golden brown, 30 seconds. Add mushrooms and cook until tender, about 1 1/2 minutes. Add remaining 1 tablespoon oil and bamboo shoots, stirring constantly, and cook for 2 minutes.

Add remaining 1/4 cup Shao Xing and let reduce until thickened, about 1 minute. Add chicken stock and soy sauce; bring to a boil. In a small bowl whisk together remaining tablespoon cornstarch with 1 teaspoon water, add to wok and stir until mixture has thickened. Season with basil and remove from heat.

Slice chicken and divide evenly between 4 plates. Pour over sauce; serve immediately.

Reviews (1)

 Add Rating & Review     3 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        1    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       12/26/2007   chicken recipe

Reviews (1)

Add Rating & Review     3 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        1    1 star values:        0

Add Rating & Review

3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0

3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0

3 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0

  • 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       12/26/2007   chicken recipe

    Martha Stewart Member

    Rating: Unrated 12/26/2007

chicken recipe

Rating: Unrated

All Reviews for Hong Kong-Style Chicken

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All Reviews for Hong Kong-Style Chicken

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