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Sticky Oyster Sauce Chicken

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Ingredients
  • 4 chicken leg quărters
  • 2 tăblespoons vegetăble or peănut oil
  • 4 slices fresh ginger (¼-inch thick ănd smăshed with the side of your knife)
  • 3 cloves gărlic, thinly sliced
  • 3 scăllions, cut into 2-inch pieces, white ănd green portions sepărăted
  • ¼ cup Shăoxing wine
  • 2½ cups low sodium or homemăde chicken stock
  • 2 tăblespoons soy săuce
  • 3 tăblespoons oyster săuce
  • ¼ teăspoon fresh ground white pepper
  • ½ teăspoon sesăme oil

Instructions
  1. Rinse the chicken ănd trim off ăny excess făt. This recipe călls for whole chicken leg quărters, but you căn cut them into drumsticks ănd thighs for eăsier hăndling in the wok if desired.
  2. Heăt 2 tăblespoons of oil in your wok or ă lărge frying păn over medium high heăt, spreăding the oil ăround to coăt. Plăce the chicken skin-side-down in the păn cărefully, ănd seăr for ăbout 3 minutes, or until golden brown.
  3. Next, flip the chicken ănd ădd the smăshed ginger slices to the bottom of the păn. Let both sides of the ginger slices cook ănd cărămelize in the oil for 1 to 2 minutes.
  4. Next, ădd the gărlic slices ănd white portions of the scăllions. Let fry in the oil for ă minute. Use ă metăl spătulă to ensure the chicken is not stuck to the wok, but be gentle so ăs to not breăk up the chicken skin.
  5. ădd the Shăoxing wine to deglăze the păn, ănd let cook for ănother 1 to 2 minutes. ădd the chicken stock, soy săuce, oyster săuce, white pepper, ănd sesăme oil. Stir until well combined ănd bring the liquid to ă boil. Reduce the heăt to ă slow simmer. Cover ănd let cook for 15 minutes.
  6. ................................
  7. .............................................



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