Chicken/Meat Oyster Sauce by Chef Deden Gumilar
A tasty, slightly sweetened cashewnut mixed with dried chillies will be a unique flavour combination. Chef Deden cooks it with chicken or meat into a delicious unique recipe for savoury-spicy flavour lovers.
Ingredients
Cooking the Chicken/Meat
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Chicken/Beef, thinly sliced 600 g
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Salt, to taste
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Pepper, to taste
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Versatile Flour or Sago Flour 300 g
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Cooking Oil, for frying 1 l
Make Chicken/Meat Oyster Sauce with Cashewnut & Dried Chili
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Cooking Oil, for frying
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Onions, diced quite large 100 g
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Garlic, roughly chopped 2 clove
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Dried Red Chilli, as desired, cut 2 parts
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Spring Onion (stalk), cut into 2 cm lengthwise 2 pc
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Sweet Soy Sauce 2 tbsp
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Sugar 2 tbsp
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Sesame Oil 1 tsp
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Flower Leek
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Red Chilli, cut
Preparation
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Cooking the Chicken/Meat
- Prepare a quite large container, put the meat or chicken slices.
- Add salt and pepper to taste, mix well.
- Add the versatile flour/sago flour, stir till mixed evenly.
- Heat oil in a frying pan.
- Fry meat or chicken slices until yellow, remove and set aside.
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Make Chicken/Meat Oyster Sauce with Cashewnut & Dried Chili
- Pour the oil into another container, let a little to sauté the garlic.
- Add the spring onion, pieces of dried chilli, stir-fry briefly till fragrant.
- Add the oyster sauce and soy sauce and stir till evenly distributed.
- Put all the meat and cashews and stir again till all the ingredients are covered with sauce.
- Turn off the fire and lift the food.
- Decorate with garnish and ready to serve.