/Brandied Chicken and Mushrooms in Oyster Sauce
Brandied Chicken and Mushrooms in Oyster Sauce

Brandied Chicken and Mushrooms in Oyster Sauce

Brandied Chicken Recipe: In this dish created by Juliana Suparman, chicken, mushrooms, and onion are
tossed together in a wok and enhanced by the nuanced flavors of spicy ginger
and a splash (or two) of brandy. Swift and tasty, it is a perfect weeknight dinner
dish. Juliana, an Indonesian Chinese grandmother of two boisterous boys, often
cobbles a meal together using whatever ingredients are available on hand, and
this dish is one example that became a family favorite. When her children were
growing up, Juliana often sneaked in slivers of chicken liver to give them their
daily dose of iron.

Time: 30 minutes
Makes: 4 to 6 servings as part of a multicourse family-style meal

2 tablespoons vegetable oil
3 cloves garlic, minced (1 tablespoon)
One 1-inch piece fresh ginger, peeled and slivered
1 large yellow onion, halved and cut into thin crescents
1½ pounds boneless chicken thighs, cut into bite-sized pieces
8 ounces fresh button or cremini mushrooms, stemmed and sliced
(2 cups)
¼ cup oyster sauce
1 tablespoon sweet soy sauce
½ teaspoon salt
½ teaspoon ground white pepper
2 tablespoons brandy
Chopped green onions for garnish

Preheat a large wok or skillet over medium-high heat for 1 minute. Swirl in
the oil and heat until it becomes runny and starts to shimmer. Add the garlic and
ginger and cook until fragrant, about 30 seconds. Add the onion and stir and
cook until it is soft and translucent, 3 to 4 minutes.

Raise the heat to high. Add the chicken and stir and cook until no longer pink,
2 to 3 minutes. Add the mushrooms followed by the oyster sauce, soy sauce, salt,
and pepper. Stir everything swiftly around the wok until well mixed. Stir in the
brandy and simmer over medium-low heat until the chicken is cooked through, 2
to 3 minutes. Sprinkle with green onions and serve with freshly steamed rice and
a vegetable side dish.

Author: Pat Tanumihardja

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