Ho yau mun gai

Ho yau mun gai

Cold chicken in oyster sauce

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g chicken breast fillets
3 sprigs celery leaves
1 small onion
2 tablespoons honey
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 teaspoon salt
1/8 teaspoon five-spice powder
3 tablespoons spring onion, thinly sliced
3 teaspoons fresh ginger, finely grated
2 tablespoons sesame seeds, lightly toasted

Method

  1. Put the chicken, celery leaves and onion into a large saucepan with enough cold water to cover. Bring to the boil, then reduce the heat to low, cover, and simmer for 10 minutes. Turn off the heat and allow the chicken to cool in the liquid. Remove the chicken with a slotted spoon once cool and thinly slice the meat. Arrange on a plate.
  2. In a bowl, mix together the honey, oyster sauce, soy sauce, salt and five-spice powder, then spoon over the chicken. Cover and leave for 30 minutes for the flavours to develop. Before serving, sprinkle over the combined spring onion and ginger, then the sesame seeds.

Variation

  • To make cold lemon chicken with coriander, prepare the chicken as above; cool and slice as described. Instead of preparing the oyster sauce, combine 2 tablespoons Chinese lemon sauce and 1 tablespoon Chinese barbecue (char siu) sauce in a bowl. Spoon over the chicken and leave to marinate for 30 minutes. Arrange on a serving dish and serve garnished with 3 tablespoons finely chopped fresh coriander leaves and stems and 1 teaspoon finely grated fresh ginger.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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