LEE KUM KEE

Braised Chicken with Spring Onion in Oyster Sauce

Serves 2-4

Ingredients

450g chicken thigh/breast, cut into bite-size pieces
3 spring onions, sectioned
2 tbsp water
1 tbsp oil

Method

1 Mix chicken meat with marinade, then set aside.
2 Sauté spring onions in oil, then add chicken and stir-fry for 2 minutes.
3 Pour in water and cook until chicken is cooked through, and sauce thickens.
4 Serve immediately.

Tips

1 Best served with jasmine rice especially with the sauce reduced to a rich gravy.
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