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Welcome to our new video series Hot Off The Wok – Behind Authenticity, featuring Ching-He Huang.
Go behind-the-scenes of some of the best Chinese restaurants & learn to cook authentic flavours at home!
Hi guys, I want to show you how to make my spicy oyster sauce chicken and mushroom stir-fry. So I’ve got here four juicy free range organic chicken thighs. We’re going to go ahead and marinate it with some good quality oyster sauce. So while the chicken is marinating. I’ve got here some ginger, spring onions and some fresh shitake mushrooms. So the chickens had about ten minutes to marinate in the oyster sauce, I’m going to just dust about a tablespoon of cornflour over the top. It’s time to wok on, quickly add in the ginger slices, pour in the oyster sauce chicken, table spoon of Shaoxing rice wine, my mushrooms, and the spring onions. A hundred and fifty ml of a good vegetable stock. One tablespoon of light soy sauce, and then for colour I’m going to add a teaspoon of dark soy sauce. I’m going to go ahead and add my corn starch slurry and then just stir and mix it all together. And that’s it, that’s my chicken and mushroom oyster stir-fry.
Credit: YouTube
