Chicken sautee with oyster sauce

1. 

chicken breasts 1.5 lb (700 g)

Cut the chicken into smaller slices.

2. Preparation of the mixture

corn starch 3 tbsp • water 1.25 tbsp (20 ml) • rice wine 3 tsp • salt

Mix the starch in water. Mix rice wine with salt and one third of the mixed starch.

3. 

leek 2 oz (60 g) • ginger-root 0.75 oz (20 g) • paprika 3 pcs

Mix the meat with the prepared mixture and let it rest in the cold. Wash the leek, peel the ginger and chop it finely. Cut the pepper into pieces smaller than the pieces of meat.

4. Preparing the sauce

oyster sauce 2 tbsp (30 ml) • soy sauce 2 tbsp (30 ml) • salt • sugar granulated • rice wine 2 tbsp (30 ml)

Mix soy sauce, oyster sauce, rice wine, a pinch of sugar and a pinch of salt. Mix in the remaining mixed starch.

5. Fry

sunflower oil 6.75 tbsp (100 ml)

Heat the oil in a wok. Add the meat and fry the pieces of pepper, stirring constantly, until the ingredients are lightly brown. Then put them aside.

6. Cook

Put the leek and ginger into the pan and fry briefly while stirring constantly. Add meat and paprika. Pour the sauce and bring to a boil. Serve with rice or fried noodles.