I don’t normally use oyster sauce to cook as I’ve found most oyster sauces are a bit too salty taste. So, I rarely use them to cook dishes. Back when I lived in Taiwan Lee Kum Kee was a really popular brand for sauces and I’ve noticed their sauces a lot more in Chinese supermarkets here so I decided to give the Lee Kum Kee panda brand oyster sauce a go.
I bought a bottle of this sauce from my local Chinese supermarket and I also picked up a bottle of their Hoisin sauce as I recently went to a friend’s home for dinner and they used Lee Kum Kee’s Hoisin sauce which tasted great. My friend made some delicious chicken wraps with the hoisin sauce so I decided to make some dishes with these two delicious Chinese sauces.
I’ve always been a big fan of Lee Kum Kee’s products. I love their chili bean sauce and light soy sauce. I remember the first time I used Lee Kum Kee light soy sauce was because I didn’t have time to go to a Chinese supermarket to shop, so I went to my local supermarket bought a bottle of Lee Kum Kee’s light soy sauce and it tasted great! Now I have discover another two products from Lee Kum Kee and I was over the moon!
I used LKK’s oyster sauce and hoisin sauce to marinade the diced chicken thigh fillets. You can just marinade for 30 minutes but if you want to marinade longer for stronger flavours that’s up to you. LKK’s hoisin sauce tastes a bit like Chinese sweet bean sauce with a bit of a garlic flavour. So it’s sweet, salty with a bit of a garlic aroma. It’s perfect for stir-fries, duck wraps and marinated BBQ spareribs. It goes really well with pork, chicken and other kind of meat.
I use skinless chicken thigh fillets for this dish but you can also use diced chicken breast, mini fillet, pork mince, beef mince…etc. I made the spinach to go with this oyster sauce chicken. But if you think make noodle is way too much of hassles then use Chinese dried noodles, egg noodle, linguine, tagliatelle pasta, zoodle instead.
You can also use different vegetables to accompanies this dish, for example, if you are not a fan of mung bean sprouts then you can replace them with bok choy, chopped napa cabbage, snow peas, broccoli…etc. Please feel free to swap the vegetables yourself.
I have to use tinned bamboo shoot as we don’t have fresh bamboo shoot in the UK. So if you use tinned bamboo shoot remember to rinse it few times under cold water and soak it for 20 minutes and drain it well. This will stop the bamboo shoots tasting like they have just come out of a tin can. If you are using fresh bamboo shoots, please blanch before stir-frying.
This is a nutritionally dense dish as you can easily consume so many different vegetables in this dish. If you have any left over oyster sauce chicken and noodle. Store them properly in a clean dry container and next time when you want to reheat it. Just heat up a wok without any oil in it and stir-fry oyster sauce chicken first and add the left over noodle into the wok. Stir-fry for a couple minutes to heat, it will taste like chow mein! You can also add a couple tablespoons of water if you find it’s too dry while cooking!
Oyster Sauce Chicken with Spinach Noodles
Ingredients for Oyster Sauce Chicken
- 500 g Chicken Thigh Fillets skinless and cut into small dices
- 140 g Tinned Bamboo Shoot rinse with cold water then soak for 30 minutes. Drain and cut into small dices
- 5 Dried Shiitake Mushrooms rinse until soft then cut into small dices. Keep the water
- 2 slices Ginger thin slices, finely chopped
- 1 pieces Chili remove seed and finely chop
- 2 cloves Garlic chop finely
- 1 Spring Onion chop finely for garnish
- 4 tbsp Shiitake Mushroom Water
- 1 Mung Bean Sprouts handful, no exact amount
- 1 Carrot julienne
Marinade for Chicken
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1/2 tbsp Light Soy Sauce
- 1 tsp Dark Soy Sauce
- 1/2 tbsp Lee Kum Kee Hoisin Sauce
- 1 tsp Sugar
- 1 tbsp Rice Wine or Shaoxing Rice Wine
Ingredients for Spinach Noodles
- 280 g Plain Flour
- 280 g Bread Flour
- 100 g Spinach
- 375 ml Water
- 1 tsp Salt
Procedures for Oyster Sauce Chicken
Marinade chicken for at least 30 minutes
Boil a pot of water and blanch the mung beans sprouts and carrots. Cool down immediately in cold water and drain. Leave aside.
Heat up 2 tablespoons of oil in a wok and stir-fry the ginger and chili first until aromatic.
Add chicken into the wok and stir-fry for 1-2 minutes until the chicken looks cooked on the outside.
Add bamboo shoot and shiitake mushroom and stir-fry for couple minutes.
Add shiitake mushroom water into step 5 and cook for 3 minutes.
Check the seasonings and you can season it with some salt if it’s necessary.
Serve with spinach noodle, blanched mung bean sprout and carrot. Sprinkle some chopped spring onion on top as garnish!
Procedures for Spinach Noodles
Mix plain flour, bread flour and salt in a big mixing bowl.
Add spinach and water in a blender jar and blend all the ingredients together until smooth puree.
Pass the step 2 spinach juice with a sieve. We only use the juice.
Pour the juice into the step 1 and mix with a spatula first and after all the flour and spinach juice combined then use your hand to knead the dough.
You can add some flour into the dough if you found it’s too sticky.
Knead the dough for 3-4 minutes and cover it with cling film and leave it for 10 minutes. Repeat this procedure 3-4 times.
Separate the dough into 4-5 portions and flatten them a little bit with a rolling pin. This procedure will make the dough easier to pass through a pasta machine. You don’t need to flatten the dough paper thin.
Use a pasta machine to flatten the pasta dough to around number 4 setting or about linguine pasta thin.
Then use the other end to make the flatten dough into pasta/noodle shape.
Add some flour on the noodles if you afraid they will stick together. Boil a pot of water and boil the noodles for 2-3 minutes then it’s ready to eat!