Hsiang Ju Lin, Tsuifeng Lin

*5. Oyster Sauce

蠔油汁

Preparation info
  • Serves

    2 to 3

    persons
    • Difficulty

      Easy

Appears in
top 1000Chinese Gastronomy
Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

  • About

Ingredients

  • 4 tablespoons oyster sauce
  • 3 tablespoons chicken stock
  • 2½ level

Method

Stir until sugar is dissolved, and pour over chicken.