Follow these steps for perfect results
dry korean oyster
large, dry
cinnamon
star anise
water
shao xing wine
sugar
dang gui herbs
angelica slice
chicken
feet or wing
light soy sauce
oyster sauce
dark soy sauce
cornstarch
diluted
Prepare the ingredients: Gather dried oysters, chicken pieces, cinnamon stick, star anise, dang gui herbs, and sauces.
Combine ingredients in a pot: Place the chicken, dried oysters, cinnamon stick, and star anise in a pot.
Add water: Pour enough water to cover the chicken.
Add herbs and sauces: Add the dang gui herbs, light soy sauce, oyster sauce, and dark soy sauce to the pot and mix well.
Cook the stew: Simmer in a pot for 1.5 hours or pressure cook for 40 minutes.
Thicken the sauce: In a separate pan, bring the sauce from the stew to a boil.
Add cornstarch slurry: Gradually add the cornstarch diluted in water to thicken the sauce to your desired consistency.
Return ingredients to the sauce: Add the cooked chicken and sugar to the thickened sauce.
Add wine: Stir in the shao xing wine.
Serve: Remove from heat and serve the stew immediately.
Expert advice for the best results
Soak dried oysters in warm water for 30 minutes before cooking to soften.
Adjust the amount of soy sauce to your preference.
Garnish with chopped scallions or cilantro before serving.
Everything you need to know before you start
15 minutes
Can be made a day in advance; flavors improve over time.
Serve in a deep bowl with a generous portion of sauce. Garnish with fresh herbs.
Serve with steamed rice or noodles.
Pair with stir-fried vegetables.
Pairs well with savory and slightly sweet flavors.
Discover the story behind this recipe
Popular in Korean and Chinese cuisine for its purported health benefits and rich flavor.
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