Cebu Steamed Rice Topping Dimsum style II

Ingredients:

1 whole boneless chicken breast (large) cut in 1 inch pcs
1-2 c shrimp cleaned and deveined (no shell)
5 Tablespoon low sodium soy sauce
2 Tablespoon msg free Oyster sauce
1/2 c frozen green peas, thawed
chopped yellow onion, medium
ground pepper for seasoning
1/2 Tablespoon sesame oil
1 cup Water
1 Tablespoon cornstarch dissolved in 1/2 cup water

Directions:

1. Marinate chicken in soy sauce, oyster sauce and sesame oil for about 30 minutes in a bowl. Refrigerate.
2. In a large wok or deep frying pan, add 1 Tablespoon of olive oil and fry onions until soft and then add the chicken pieces. Save the marinade for later.
Once chicken pieces are brown but not burnt about 5 minutes, add the shrimp and cook until pink (about 5 minutes) or less if using pre-cooked frozen shrimp.
3. Add 1 cup of water, and the marinade and let boil then cover and simmer for another 10 minutes.
4. Add thawed green peas, and stir in the dissolved corn starch mixture.
5. Let simmer the cornstarch on low for about 5 minutes or until sauce thickens and bubbly.
6. Season to taste, I used fresh ground pepper.
7. Serve hot over White Rice.

*Important, do not skip the shrimp. This adds to the flavor of the steamed rice topping. You may use pork meat instead of chicken.

Serve with mango potstickers in this blog

http://hootmommy.blogspot.com/2012/11/mango-potstickers.html

* if you like this recipe please add to comments below. Help support this blog. Thanks!

Comments

Connie's Kitchen said…

Great recipe!

February 5, 2014 at 6:09 PM

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