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Chicken stir-fry

One of the often missed chicken bits is what is called the ‘oyster’. It is a very tender piece of meat from where the upper thigh connects to the back. 2 Chickens – Making the Most Where I remove the oysters from and how to harvest them. The four oysters are enough for a meal, and another reason to buy and process two chickens at a time.

Chicken oysters, some veggies, corn starch and some Asian condiments.
The “oysters”. Each chicken has two, all four are usually about 1/4 pound of tender chicken.
Yes, I cut one in half harvesting it.
Chop the chicken oysters into quarters.
Smash and finely chop one clove of garlic, and about a teaspoon of fresh ginger.
Ginger freezes great and is not only cheap to buy in fresh form, you can grate it as needed from the freezer. It is essential in most Asian dishes.
Mix garlic, ginger, soy sauce, a teaspoon of brown sugar, and some fish sauce.
Put the chicken oysters meat into the marinade while you prep your veg.
Roll a couple of spinach leaves together and slice across into a chifffonade
Separate the celery stalks from the leaves, and the onion white/light green parts from the green parts.
Slice a half of a carrot, two small broccoli florets, one mini pepper, a mushroom, the green onion whites, and the celery stalks.
Remove the chicken from the marinade, reserving the marinade in the bowl.
Fry the chicken, in chicken fat until it gets some good color.
Add in the sliced carrots.
Add the rest of the veg and continue to cook. You actually don’t want to “stir” it much. Due to western ranges not getting as hot as Asian style woks you get better results if you let the food stay on the pan for a bit to get the lovely dark edges on the veg.
Mix a teaspoon of cornstarch into the reserved marinade.
Stir the cornstarch marinade mix into the pan and cook until the sauce thickens.
Serve over hot rice with a salad of the spinach, green onion tops, and celery leaves dressed with a little sesame oil and vinegar.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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