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Once again, Retired Chief Cook Fai Lee, will teach you , how to make this simple yet deliciously tasty dishes. Just like made to order or take home order. This quick and easy pasta is tossed with chicken and homemade cream sauce.
Alright, don’t linger, let’s approach this chicken and asparagus in oyster cream sauce menu with 8 elements which are surely easy to have, and we have to process them at the very least through 8 ways. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements - Chicken and Asparagus in Oyster Cream Sauce:
- Require 1 - Chicken (thigh or breast meat)
- Require 8 - Asparagus
- Require 1 bunch for Shimeji mushrooms
- Get 1 clove for Garlic
- Provide 1 tbsp of Sake
- Provide 2 tbsp for Oyster sauce
- You need 4 tbsp - Cream
- Provide 1 sufficient amount to fry Vegetable oil
Cook and stir until everything is melted and combined, and the chicken is cooked through. Oyster sauce is a condiment comprised of oyster juices, salt, sugar; some versions include soy sauce thickened with cornstarch. Make a well in the middle and add the sauce, giving it a quick stir before combining it with the chicken and vegetables. Bring chicken broth to a rapid boil.
Chicken and Asparagus in Oyster Cream Sauce steps:
- Remove any sinews or excess fat from the chicken and cut into bite sizes.
- Discard the end of each woody stalk of the asparagus and cut into 4~5 cm lengths. Blanch the asparagus until it retains some firmness, and drain well.
- Do the same with the ends of shimeji mushrooms and shred into small clumps. Mince the garlic.
- Heat vegetable oil in a frying pan and fry the garlic over medium heat. When it is aromatic, add the chicken.
- Fry over medium heat and turn over the chicken. After browning both sides of the chicken, pour in the sake. Cover and simmer over low heat for 2-3 minutes.
- Add the asparagus and shimeji mushrooms. Increase the heat to medium and fry for about 1-2 minutes.
- Pour in the oyster sauce and cream. Stir and mix. Turn off the heat.
- Transfer to a serving dish.
Let asparagus remain in the broth while you Heat chicken or duck fat in a small saucepan. Stir in sauce mixture and cook over low heat until it foams. Asparagus can hold its own next to the chicken in this recipe and is great for mopping up the sauce. I am a big fan of the delectable mustard sauce that accompanies the chicken and asparagus in this recipe. It is an easy pan sauce that picks up any leftover bits from the chicken and.
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