Originally, oyster sauce is used for flavoring and provides authenticity of Chinese cuisines.. I think! But this time, I decided to make Chicken Ginger without oyster sauce because we were out of it , besides I could make it an Allergy-Free version who craves for the real taste of this wonderful chicken cuisines but can’t do shellfish - oyster, scallop, shrimp, squid and anything made from one of these. In my humble opinion, by using sesame oil for sauteing really gives the true taste of Chicken Ginger , and yes.. do not omit the ginger; that’s where the main flavor and aroma comes from. So make sure you have dark or light sesame oil in hands ;it can be found almost anywhere now.
The substitute I used in place for oyster sauce was based on my grandma’s whom I adore for her cooking soooo much, she is absolutely a great cook to the whole family. I guess everybody thinks their grandma’s foods are the best.MasyaAllah, my grandma doesn’t use oyster sauce much in her cooking yet still get the wonderful flavor and of course taste. She loves tamarind and palm sugar in most of her recipes . The idea of subbing these 2 ingredients came up then. Thanks grandma! I love you…!!
I forgot to measure each ingredients in detail because it was a quick ‘experiment’ . The good news is the Chicken Ginger turned out as good even though no oyster sauce added. The actual taste is still there.. alhamdulillah!
Ok, let’s see what we need to make No Oyster Sauce Chicken Ginger...Please adjust salt and sugar to your taste.
1 1/2 lbs chicken breast , sliced
1/2 cube chicken bouillon
1 tsp. white pepper powder
1 Tbsp. cornstarch (See Notes)
Combine all together and marinate for 20 - 30 minutes in the refrigerator.
Mix together :
1 or 2 Tbsp. palm sugar
1/3 Cup thick tamarind juice
1/4 Cube chicken bouillon (See Notes)
Mix all until sugar and bouillon are completely dissolved.
Other fresh Ingredients:
2 Inches ginger root, thinly sliced
1 large yellow onion, roughly sliced
3 Cloves garlics, pounded
2 Tbsp. dark sesame oil ( See Notes)
1 Cup thinly sliced carrots
1 Cup green peppers , slice 3 inches length
1 Cup red peppers , slice 3 inches length
1Tbsp. Cornstarch mix in 1/4 - 1/3 Cup water
Salt , palm sugar and white pepper to taste ( See Notes)
Garnishing : Chopped green onions , fried shallot, toasted sesame seeds
Heat a medium sized pan on medium-high, drizzle 2 Tbsp sesame oil and let it heat for 1 minutes or 2.
Add in sliced ginger and marinated chicken and saute for 2 minutes. Stir every few minutes until the chicken just slightly crisp and fragrant from the ginger .( Do not cook the chicken too long especially chicken breast , this is to keep the chicken moist and tender)
Stir in the onions, peppers and carrots until they begin to soften. About 4 - 5 minutes. Pour the sweet sour mixture ( tamarind, palm sugar, chicken cube) , let it boil. Lower the heat to low , slowly pour cornstarch mixture, keep stirring to avoid lumps.Add more water if necessary . Let it thicken , add salt/sugar / white pepper to your taste. Garnish with chopped green onion, fried shallot and sprinkle sesame seeds on top.
Serve immediately with hot rice.
Notes Of The Day
- If you can’t use or out of cornstarch, replace with potato starch or sweet ( glutinous) rice flour . These too are great option to thicken your sauce.
- If you can’t find chicken cube ( the halal) in your place, vegetable bouillon would be find.
- Use Dark sesame oil for best result. light sesame works too. Like olive oil, grape seed oil and other low saturated fat oil… sesame seed oil provides health benefit to us and help lower cholesterol. If canola oil all you have, that’s find! .. it just the real flavor you will miss. Try not to use olive oil.. it works terribly.
- I didn’t have to add salt and extra sugar - chicken cube contains salt. I only had to add a little more white pepper - I wanted it hot and spicy.