Oyster Chicken Casserole
Free-range chicken and plump fresh oysters share a bubbling claypot with tofu skin and ginger-garlic aromatics. Cantonese comfort at its finest: the briny shellfish deepens the golden seared chicken's savory sauce over soft bean-curd sheets.
Instructions
- 1
Cut the chicken into small pieces, wash them, and drain the water.
- 2
Soak the dried bean curd sticks, wash them clean, and set aside.
- 3
Stir-fry the chicken in the pot until golden; there is no need to add oil, as the chicken has its own fat, and frying it dry makes it more fragrant. Heat a little bit of oil in a clay pot, sauté ginger and garlic until fragrant, then add the chicken and soaked dried beancurd sticks in order. Add water and simmer for 10 minutes, then add oysters and seasonings (oyster sauce, light soy sauce, pepper, chicken essence, and a sauce mixed with water).
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Ingredients
Main Ingredients
- Chicken半只
- dried bean curd sticksto taste
- Oysterto taste
Auxiliary Ingredients
- Ginger and garlicto taste
Seasonings
- Oyster sauceto taste
- Soy sauceto taste
- Black pepperto taste
- chicken essenceto taste