Chicken with Oyster Sauce

The Easy Way to Chinese Cooking, 1963

30 minutes — 3 Servings

Ingredients

1⁄2		spring chicken
2		scallion stalks
2	clove	garlic
1		ginger wedge (the size of an acorn)
4	tablespoon	oyster sauce
1	teaspoon	light soy sauce
1	tablespoon	sherry
2	teaspoon	cornstarch
2	teaspoon	water
1	teaspoon	sugar
1⁄2	teaspoon	monosodium glutamate
	dash	pepper
2	tablespoon	vegetable oil
1⁄2	cup	chicken stock (or water)

Instructions

Chop spring chicken with bones into pieces 1 inch by 1 1/2 inches. Cut tops of scallions into pieces 1 inch long and shred bottoms into inch-long shreds. Mince garlic. Smash ginger. Mix oyster sauce, soy, and sherry. Mix cornstarch and water into a solution and add sugar, monosodium, and pepper. Set beside pan.

Using a high flame, add oil, garlic, and ginger. Add chicken and stir for 4 minutes or until brown. Next add oyster sauce mixture and stir until chicken is completely coated. Add stock, cover, and turn flame to simmer. Simmer for 4 minutes or until tender, adding more stock if necessary. Uncover, turn flame to high, and add cornstarch solution and scallions. Stir until thick.

Notes

This dish works just fine without the MSG (monosodium glutamate).

A spring chicken is a broiler-fryer type - about 4 pounds. You could substitute 2 or 3 boneless chicken breasts if you like.