Chicken and Sausage Stir-Fry
This is just one of the lutong-bahay recipes I'll be practicing from now on. I bought the ingredients for this dish two months ago, and it wasn't until last Friday that I was able to make it for dinner (:sheepish grin:). If you love Chinese sausages, then you'll love this dish.
My brother, who loves anything salty, thought the dish was too bland for his taste. He suggested frying the sausages first, before adding it in, to make the dish more flavorful.
8 pieces chicken thighs (you can use whole chicken cut into serving parts)
1/4 cup rock salt
1/4 cup corn oil
1 tsp minced garlic
1/2 cup chopped onions
1 to 2 T oyster sauce
1 tsp 5-spice powder
1 tsp pepper mill grind black pepper
1 cup water
2 to 3 pieces Chinese sausages, sliced diagonally
3/4 cup sliced canned button mushrooms
3 cups bok choy (pechay Tagalog or Taiwan pechay), cut into 2-inch lengths
2 T cornstarch dispersed in 1/4 cup water
1. Rub the chicken with salt. Rinse and pat dry.
2. Heat oil in a frying pan. Add the garlic and the onions and saute until onions are transparent. Add chicken pieces and continue to cook until chicken changes color. Add oyster sauce, five-spice powder and black pepper. Pour in the water and the sliced sausages and let boil. Simmer until chicken is done. Add the mushrooms and the pechay Tagalog and continue to cook until the vegetables are done. Disperse cornstarch in water and add to the pan. Continue to cook just until the sauce thickens. Serve immediately.