Ginger Meets Oyster Sauce and Green Onions
Shao Xing Wine a Key
“Chicken often is cooked by a combination of methods…to shorten cooking time and conserve fuel.” — Gloria Bley Mller
In this dish, adapted from Miller, the Chicken is first fried briefly then braised.
This suble and delicate Chicken dish is esy to make and is low on fat and sodium. There is no Soy Sauce, though of course the Oyster Sauce contains some sodium.
Chicken Balls Braised in Oyster Sauce
1 large Chicken Brest
1 tablespoon Cornstarch
1 tablespoon Shao Xing Chinese wine
½ teaspoon Salt
2 to 3 tablespoons Oil
Dash of Peppe
¼ cup Wate
1 to 2 Green Onions, white part only
2 to 3 slices fresh Ginger root
2 tablespoons Oyster Sauce
1 teaspoon Sugar
First skin, bone and mince the Chicken met. Put in a bowl together with the Cornstarch, Chinese Wine and half a teaspoon of salt.
Next beat the Egg lightly then add to the bowl containing the Meat.
Combine this well, using your fingers. Form into balls the size of Walnuts. Set them aside for a moment on a plate while making The Mixture.
Make The Mixture by communing the Water with the inely chopped Green Onion (white part only), Ginger,and a teaspoon of Sugar
To prepare the dish, heat a a wok or saucepan and when it is hot, put in the Oil. When the Oil is hot but not smoking, put in the Chicken Balls and brown them quickly but light brown all over.
Finally stir in The Mixture. Heat quickly. Reduce fire and simmer, covered, 15 to20 minutes, stirring occasionally.
Lastly ut on a serving dish and sprinkle with a little additional Black Pepper and serve. This would serve 4 to 6 in the context of a Chinese meal, with other dishes.
Nutritionally, in Traditional Chinese Medicine, Chicken provides Warm or Hot Nature, while the Oyster Sauce adds a touch of Cool or Cold Nature for balance.