Used 2/3 of the recommended oyster sauce as i wanted to make this for the next day, and marinated for approx. 24 hours. Cooked it in the oven without any extra sauce, and the chicken came out wonderfully soft. We stir fried bean sprouts, asparagus and pineapple with salt and pepper and placed it on the plate. We heated 2 ladles of the leftover sauce and after putting the cooked chicken on the veggies, we poured it over on top of everything. The sauce is pretty watery as people were stating, so adding the starch water will probably do the trick. The sauce still tastes good with the rice as is but I will try the starch water with the left over sauce next week. I was pleasantly surprised with the outcome of the dish, I just could not fathom at all the taste from just reading the recipe. One thing was that when we were cooking the chicken, the sauce gave off a strange smell. I've never cooked with oyster sauce before, so I don't know if it's supposed to smell like that or it was the brand I used. We eat a lot of Chinese food, and we've never smelled that scent before. It wasn't a super strong scent, but I have a good nose so maybe my nose was working too well. Anyhow, I posted a photo of dish we made. Thanks, Wendy, for the recipe.
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