Wednesday, May 14, 2008

Recipe of the Day: Crispy Chicken with scallion Oyster Sauce

I managed to get hold of some new Japanese magazines and there were lots of fresh and light recipes to try out. Summer months in Japan can be hot and their dishes emphasizes lighter versions with more greens and less gravy. I like the idea too as vegetables and fruits tend to give a cooling effect to the palate during hot days and indeed taste better served with a light dressing over it.

I normally use scallions as garnish but this dish has it mixed and coated in the chinese Oyster sauce with toasted white sesame seeds to form the thick dressing on the fried chicken pieces and cabbage. The whole stalk of the scallion was used as we like the white pungent part too.

The cabbage is cut into shredded pieces by first cutting it into half and lying one half on the chopping board, cut from top to bottom, starting from the edge with the thinnest slice possible. Continue till the required amount and separate all the strands to form shreds.


2 pieces of chicken quarter (thigh and drumstick meat), deboned and cut into strips
1/3 of a small cabbage, cut into shredded pieces
3 to 4 tbsp of cornstarch
oil for deep frying
4 to 6 leaves of scallion, cut into small parts

2 tbsp Oyster sauce
1/2 tbsp sesame oil
1 tbsp toasted white sesame seeds


1)Pat dry the chicken meat with paper towel and season with pepper.
2)Heat oil for deep frying. Coat the chicken meat with cornstarch and deep fry in batches for 3 to 5 minutes, reducing the heat when it is browning too fast. Always complete deep frying one batch before adding the next batch. Use paper towel to absorb grease from the chicken.
3)Mix the sesame oil with the oyster sauce and add in the scallion.
4)Blanch cabbage in boiling water for 1 minute. Lift up and drain dry in colander.
5)Arrange cabbage on bottom of plate and then chicken pieces. Spoon dressing on top. Sprinkle with toasted sesame seeds. Serve.

Serves: 3 persons

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