Friday, September 17, 2010

Chicken in Oyster Sauce with Basil and Bell Peppers

This recipe is very simple and has four flavour components going for it. Besides the oyster sauce, fresh basil and the three types of bell peppers, there is also star anise in it which gives it a very woody sweet aroma and flavour. This woody aroma fills the entire kitchen while making this dish and it is very similar to the one you experience in a good quality oriental restaurant. Each coloured bell pepper has its own standing and they add texture and build more flavour to the dish. It is a very simple recipe and you can enjoy it with plain steamed rice or fried rice. The chicken cubes are not deep fried and you can add any other vegetables of your choice in it. The gravy is also not thickened with cornflour as the oyster sauce has a slightly bodied consistency of its own.

Ingredients (Serves 2):
200 grams boneless chicken cubed
1 cup of bell peppers – yellow, green and red cut in squares
10 basil leaves
3 star anise pieces
5 tsp oyster sauce
1 tsp soya sauce
2 tsp finely chopped garlic
2 tsp finely chopped ginger
1 spring onion base
1 tsp black pepper powder
½ tsp sugar
Salt as per taste
1 tsp oil
¼ cup water

1.       Marinate the chicken pieces with salt, pepper and soya sauce and keep aside for 10 minutes.
2.       Heat your wok and add the oil. Then add the garlic and ginger and sauté for about a minute. The aroma of just garlic and ginger cooking is awesome and appetising enough.
3.       Add star anise to this and the base of the spring onion. Sauté for a minute more.
4.       Add the marinated chicken. When it is cooked half way add the bell peppers as well.
5.       After the chicken appears fully cooked (It will turn white from pink) add the basil leaves.
6.       Now add the oyster sauce. Cook for about a minute more and add ¼ cup water and sugar.
7.       Let the gravy boil and check for salt. Add salt if required only.
You can also make chicken in a similar way with black bean sauce and add your favourite veggies to it.

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