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Oyster sauce chicken with Chinese leaf
Fruit and vegetables
1
garlic
clove, finely chopped
2.5cm/1in piece fresh root
ginger
, peeled and grated
1 red
chilli
, seeds removed and finely chopped
2
spring onions
, sliced diagonally, to garnish
150g/5½oz
green beans
, cooked, to garnish
Tins, packets and jars
1 tbsp
oyster sauce
freshly cooked
jasmine rice
, to serve
Cooking ingredients
pinch
salt
pinch ground
white pepper
1 tbsp
cornflour
2 tbsp
rapeseed oil
50ml/2fl oz
vegetable stock
2 tbsp tamari or low-sodium light
soy sauce
1 tsp toasted
sesame oil
Meat, fish and poultry
300g/10½oz
chicken thighs
, boneless and skin removed, cut into 1cm/½in strips
Other
1 tbsp Shaoxing rice wine or
dry sherry
150g/5½oz Chinese leaf, sliced into 5cm/2in chunks
Back to recipe
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