Oyster sauce is a rich, sweet, caramel like sauce commonly used in Chinese cuisine. Unlike other fish sauces this doesn’t smell as fishy & has a thicker consistency. It is made from a reduction of boiled oysters and is frequently used in stir fry & some noodle dishes. An alternate to oyster sauce would be if you used 1:1 ratio of soya sauce & hoisin sauce to get a similar flavor.

Ingredients:
500 gms chicken cut into strips
1/2 cup corn starch (save a 2 tbsp for the sauce)
4-5 garlics chopped
1/2 cup onions sliced
1/2 cup green bell peppers sliced
1-2 green chillies chopped
1 tsp ajinomoto
1-2 tbsp soya sauce
1/4 cup oyster sauce
1 cup chicken stock
1-2 green onions cut roughly to garnish
Freshly crushed black pepper
Oil

Method:

• In a bowl mix together chicken piece, salt, freshly crushed black pepper & corn starch (saving two tbsp for the sauce later) till pieces are well coated. Heat sufficient oil in a wok on medium heat & fry the chicken till golden brown & cooked. Set aside to use later.
• In a separate wok or pan, heat 1-2 tbsp of oil on medium to high flame & saute the garlic and onions till translucent.
• Add the green chilies, bell peppers & fry for another 2-3 minutes. Once soft add oyster sauce, ajinomoto & soya sauce & mix together.
• In a small bowl mix 2 tbsp of corn starch with 1/4 cup of chicken stock, add this to the wok and mix well. Add the remaining chicken stock & bring to a rolling boil. The sauce should thicken by now. Cook till you have the desired consistency.
• Add the fried chicken pieces to it. Toss the chicken making sure all pieces are coated with the black pepper sauce.
• Garnish with green onions & serve hot with Fried Rice or Hakka Noodles

Note: Since the sauces have salt in them taste the sauce before you feel the need to add more salt.