Saturday, February 9, 2008

Chicken and Mushrooms in Oyster Sauce



Most meat vendors weren't open yet, so, browsed Wellcome supermarket & found chicken legs on sale!!! on SALE!!! (from HK$10/3 pcs to HK$8!!) Now now...how can a girl resist something tat's on SALE?!! Right. Not to betray and disappoint my gender and its stereotype, I gave in and bought the chicken legs.

Normally I always remove chicken's skin...trying (pretending) to be healthy is generally my cover-up reason. Truthfully, I hate the colorless, fatty, slimy texture of chicken skin (in Cantonese = lam bek bek) . If it isn't golden brown, the skin gotta be off.

Ingredients
- 3 pcs chicken legs, separate upper and lower thigh
- dried chinese mushrooms, soak in water until softened
- crushed ginger, chopped spring onion
- salt, sugar, oyster sauce

Marinate chicken legs in salt, pan fry in hot oil until skin's golden brown (never mind if the meat isn't done, it will be cooked with mushrooms later). Saute aromatics, add chinese mushrooms, oyster sauce, water, sugar, let it cook for a while. Add chicken pieces on top, cover wok, let it cook until the meat is just cooked through.

2 comments:

GICM Aficionado said...

I'm Hungry ....

Mochachocolata Rita said...

*chicken leg flying towards ur head* "Catch!"