Chicken & Vegetable in Oyster Sauce

Notes.. One of our family favorite recipe. This recipe is combination from an original Indonesian spices with a special touch of oriental sauces. It is one example of how the Indonesian Chinese decendants bring a strong influences into Indonesia's culinary today. A simple and quick recipe but the taste is a really temptation. Just perfect to warm up your cold days ;-) Ingredients Ingredients for 3 persons: 300 gr/10 oz chicken fillet, cut in cubes 2 carrots, thinly sliced 200 gr/7 oz chinese cabbage, raughly sliced 4 tbsp oystersauce, 1 tsp fish sauce 1 spring onions, slice in 1cm length 500 ml/16 fl.oz/2 cups hot water 1 tsp chicken/vegetable broth powder 1/2 tsp pepper 1 tsp sugar 1.5 tsp salt or to taste 1 tbsp corn starch mix with 50 ml cold water fried shallots for garnishing margarine or vegetable oil Spices to slice: 1-2 pcs large red chillies,, thinly sliced 5 pcs asian shalllots or 3 pcs french shallots, thinly sliced 2 cloves garlic, thinly sliced Step-by-Step Instructions: 1 Heat 1 tbsp margarine or 2 tbsp vegetable oil in a saucepan or wok. Sautee the sliced spices over medium heat until fragrant. 2 Add the chicken, stir and cook until the chicken becomes harder and it's colour turns to white. 3 Add carrot and the hard part of chinese cabbage. Cook until the vegetable becomes tender (make sure it's not overcooked). 4 Add the hot water, oyster sauce, fish sauce, pfeffer & broth powder. Stir to mix. 5 Add the spring onion. Cook shortly until just wilted. Adjust the seasoning, add salt or sugar if necessary. 6 Add the corn starch, stir quickly and cook until the soup becomes thicker. Remove from heat and serve hot and garnish with fried shallots/onions. Tipps: If preferred, you can replace the chicken with sausage, meatballs, squid, shrimp or mix match from them. Vegetables can also be varied to suit your taste.

Unbalanced

% Daily Values based on a 2,000 calorie diet