Chicken In Oyster Sauce

500g chicken thighs, bone-in and chopped (or boneless if preferred)
2 spring onions, cut into batons
2–3 tablespoons vegetable oil
1 thumb-sized piece ginger, finely chopped
2–3 garlic cloves, finely chopped

The Sauce
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
150ml chicken stock
½ teaspoon white pepper
1 teaspoon sesame oil
Optional thickening:
1–2 tablespoons cornflour slurry

PREPARATION

• Mix all the sauce ingredients together in a bowl.

COOKING

1. Heat a wok over high heat until smoking. Add oil.
2. Add the chicken pieces in a single layer. Press down and allow to sear undisturbed for 30 seconds to develop light golden colour.
3. Turn the chicken and continue searing until lightly browned but not fully cooked. Remove from the wok and set aside.
4. In the same wok, add a little more oil if needed. Stir fry ginger and garlic until lightly coloured and fragrant, about 30–60 seconds.
5. Pour in all the sauce ingredients and bring to a boil.
6. Return the chicken to the wok. Simmer for 5–10 minutes until fully cooked. The chicken should shrink slightly and bone-in pieces will begin to expose the bone tip.
7. Allow the sauce to reduce to a glossy coating consistency. If needed, add cornflour slurry and boil to thicken.
8. Add spring onions at the very end and toss briefly to keep them crisp.
9. Serve immediately with steamed rice.

School of Wok Tips

• Bone-in chicken adds extra flavour, but boneless thighs cook faster.
• Always sear chicken first to build flavour before adding sauce.
• White pepper adds the classic takeaway aftertaste.
• Add spring onions last to retain freshness and crunch.

FAQs

Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and more tender.

How do I know when bone-in chicken is cooked?
The meat shrinks back slightly from the bone and the bone tip becomes more visible.

Can I make the sauce thicker without cornflour?
Yes, simply reduce the sauce longer over high heat until naturally thickened.