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Chingensai and Chicken Oyster Sauce Simmer

Custo $8.5, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $8.5

INGREDIENTES

  • Vegetables

    • 1 bag chingensai
    • 1 bag enoki mushrooms

  • Protein

    • 🍗 200g chicken breast

  • Thickening Agent

    • 1 tbsp potato starch
    • 💧 1/2 tbsp water

  • Cooking Oil

    • 1 tbsp salad oil

  • Seasoning

    • 💧 100ml water
    • 1 tbsp oyster sauce
    • 1 tbsp sake
    • 🧂 1 tbsp soy sauce
    • 1 tsp grated ginger

PASSOS

1

Cut chingensai leaves and stems into chunks, and divide the root into 6 pieces. Trim enoki roots, cut in half, and separate.

2

Cut chicken into bite-sized pieces and coat with potato starch.

3

Heat salad oil in a frying pan and cook chicken over medium heat until both sides are browned.

4

Add seasoning ingredients (water, oyster sauce, sake, soy sauce, ginger) to the pan and bring to a boil. Add chingensai and enoki, simmer until softened.

5

Mix water and potato starch to create a slurry, add to the pan, and stir until the sauce thickens.

NUTRIENTES

Por 1 Porção

🔥

320

Calorias

  • 25g
    Proteína
  • 15g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh chingensai for better flavor and texture.Adjust the amount of oyster sauce based on personal preference.Serve with steamed rice for a complete meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.