Chinese Chicken with Lobster Sauce
This Chinese-American takeout favorite features tender chicken, savory ground pork, sweet peas, and a silky egg-enriched sauce. Despite the name, lobster sauce usually contains no lobster, making it an easy, comforting dish to serve over hot rice at home.
Servings4 Portions
Prep Time15 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
4
- boneless skinless chicken thighs1 lb
- ground pork4 oz
- frozen peas0.5 cup
- garlic1 clove
- scallion1
- Egg1
- low-sodium chicken stock0.5 cup
- water1 tbsp
- neutral oil2 tbsp
- oyster sauce1 tsp
- Shaoxing wine1 tbsp
- cornstarch1 tsp
- sesame oil0.5 tsp
- salt0.5 tsp
- sugar0.3 tsp
- white pepper0.1 tsp
Step-by-Step Instructions
01
In a medium bowl, combine the chicken thighs with 1 tbsp water, 1 tsp cornstarch, 1 tsp neutral oil, and the oyster sauce. Mix well until the chicken absorbs the marinade, then let it rest for 20 minutes. In a separate cup, stir together the chicken stock, salt, sugar, sesame oil, and white pepper.
02
Bring a wok or saucepan of water to a boil. Add the ground pork and break it up with a spoon or spatula. Cook for about 1 minute, or until no longer pink, then drain and rinse briefly. This helps keep the finished sauce clear and clean-tasting.
03
Wipe out the wok and heat it over medium-high heat until hot. Add 2 tbsp neutral oil, then spread the chicken in a single layer. Stir-fry for 2 to 3 minutes, until the chicken is mostly cooked but not fully done.
04
Add the garlic and cooked ground pork, and stir-fry for about 15 seconds until fragrant. Pour in the Shaoxing wine and cook for 10 seconds more. Add the stock mixture and frozen peas, then bring everything to a gentle simmer.
05
