posted by Fruffy 09-21-101 6:00 AM
Chicken with Chinese Spicy Brown Sauce
Cookin' Dad's recipes
About 4-5 cups of chopped chicken breast
About 3-4 cups broccoli florets or other green vegetable
Clove of garlic
Sauce Ingredients:
1/4 cup regular soy sauce
1/4 cup white soy sauce (light colored--available in Chinese grocery store)
1/4 cup Chinese Oyster Sauce
1 3/4 - 2 cups low sodium chicken broth
1 1/2 tsp. minced garlic (the finer the better)
1 tbsp. minced ginger (the finer the better)
2 tbsp. Chinese chili sauce (looks like bottled Mexican salsa)
2-3 tbsp. hot oil (to be added to sauce to give it a glossy, transparent look)
About 2 tbsp. cornstarch mixed with water (for thickening sauce)
About 3-4 hours (or earlier) before frying, sprinkle chicken with a little salt (no more than half the amount you would normally use to salt it). Sprinkle about 2 tbsp. cornstarch on chicken to tenderize it. You can also add a little water if chicken is not wet enough. Set in fridge.
You can also make sauce at this time and allow flavors to mix.
If you are having vegetables with your chicken, stir-fry them with a clove of garlic until crisp tender. Remove from wok and set aside.
Next, add a little more oil to wok or skillet and saute chicken until done (about 5 min.). When chicken is done, remove from skillet and drain excess oil.
The final step involves pouring the sauce into wok and, just before it comes to boil, add cornstarch mixture. Allow to simmer for a few minutes. When mixture has thickened, add hot oil and stir well. Lastly, add the chicken and veggies and stir until well coated. Be careful not to allow sauce to simmer to long, because sauce will cook down and become very salty. Serve over rice.