SHE HAS CRAVINGS

OYSTER CHICKEN

This stir-fry oyster chicken is a dish I grew up eating. It’s one of those quick and easy meals my Mom would whip up and it’ll always be a winner at the dinner table. My mum used to cook it simply with onions, garlic and oyster sauce, letting the flavours speak for themselves but over the years, I’ve adapted her version slightly by adding butter for a deeper, creamier umami richness, and finishing it with spring onions for a bit of freshness. It’s still very much comfort food at heart – familiar, savoury and best enjoyed with a generous scoop of hot rice.

INGREDIENTS

To marinade together:

  • 4 chicken chop pieces, diced
  • 2 tsp cornflour
  • 2 tbsp water

Oyster sauce:

  • 2 large brown onions, sliced
  • 5 cloves garlic, minced
  • 4–5 tbsp oyster sauce (I use Lee Kum Kee)
  • 2 tsp sweet soy sauce (I use Cap Kipas Udang – Kicap Manis)
  • 300 ml water
  • 75 g butter
  • Spring onions, sliced (optional)
  • Salt and sugar to taste

HOW TO MAKE IT

  1. In a bowl, marinade together diced chicken pieces, cornflour and water. Ensure all chicken pieces are well coated.
  2. Heat around 1/2 cup cooking oil in a wok over medium heat sauté the diced chicken until chicken pieces are 80% cooked. You’ll know this when they’re white, and no longer pink and translucent in colour.
  3. Toss in sliced onions and garlic. Sauté until fragrant.
  4. Add oyster sauce, soy sauce and water. Mix well.
  5. Season with salt, sugar and add in butter. Stir-fry until butter has melted and oyster sauce has thickened and glossified. A good indication is when the sauce sticks to the back of the cooking spatula or the consistency drizzles like a sunday roast gravy.
  6. Finish with spring onions and serve hot with steamed rice.

Watch the video HERE.

FAQ

  1. Can I use normal bone-in chicken pieces instead of diced chicken?
    Yes, you can. Just note that bone-in chicken will take longer to cook and may require extra water and simmering time to ensure the chicken is fully cooked and tender.
  2. Can I use chicken breast instead of chicken chop?
    You can, but chicken chop (thigh) is more forgiving and stays juicier. If using breast meat, be careful not to overcook it.
  3. Why coat the chicken with cornflour?
    Cornflour helps tenderise the chicken and lightly thickens the sauce as it cooks, giving the dish a smooth, silky texture.
  4. Is the dish very salty?
    Oyster sauce brands vary in saltiness, so always taste before adding salt. A small pinch of sugar helps balance the flavours if needed.
  5. Can I add vegetables to this dish?
    Definitely. Mushrooms, snow peas or bok choy work especially well and absorb the sauce beautifully.