For 33 years, the brothers Tommy and Andy Shan have been delighting lovers of Chinese cuisine at the restaurant "Au bonheur du palais" in Bordeaux. This Saturday, they invite themselves to the Table des bons vivant to offer you their recipe for chicken with oyster sauce.
Ingredients:
4 boneless chicken thighs
1 garlic clove
1 onion
1 leek
50 g bamboo shoots
3 large button mushrooms
5 pieces of dehydrated black mushrooms
2 tablespoons oyster sauce
Peanut oil
Sesame oil
Cornstarch
Realization :
In a large bowl, mix a teaspoon of salt and cornstarch, a tablespoon of peanut oil and a pinch of pepper. Cut the chicken into cubes, add to the marinade, knead and let marinate in the refrigerator for at least one hour.
In a bowl, mix four tablespoons of water and one tablespoon of cornstarch. Book.
Rehydrate the black mushrooms in a bowl of hot water for fifteen minutes. Then cut all the vegetables into strips.
Heat the wok over medium-high heat, pour a good drizzle of peanut oil and sauté the onion and leek. As soon as they color, drain them, rid and reserve the rest of the oil separately.
Sauté all the mushrooms and bamboo shoots. As soon as they color, drain them, rid and reserve the rest of the oil separately.
Brown the marinated chicken well in the reserved oil with two tablespoons of oyster sauce. Then add all the vegetables and cook for two minutes maximum. Add two teaspoons of the cornstarch mixture at the end of cooking.
Serve with a few drops of roasted sesame oil and chopped spring onion.