Authentic Asian Sauces
Black Truffle Chicken with Oyster Sauce
What you’ll need
Ingredients
- Chicken breast 2 pieces
- Black truffle, thinly sliced 50g
- Truffle butter 2 tsp
- Vegetable stock 150ml
Sauce Mix
- Lee Kum Kee Premium Gold Soy Sauce 1 tbsp
- Lee Kum Kee Premium Oyster Sauce 4 tbsp
Made with
Lee Kum Kee products
How to make it
-
Insert a sharp knife in the thickest part of the chicken breast and make a pocket. Put in half of the black truffle and the truffle butter.
-
Coat the breasts with 3 tablespoons of Oyster Sauce and wrap in cling film.
-
Bring a pot of water to boil, add the chicken, cover the pot, and reduce the heat to low and simmer for 15 minutes until cooked through.
-
In a small pot, combine the stock, 1 tablespoon of the Oyster Sauce and the Soy Sauce. Place over medium heat and stir until the sauce becomes syrupy.
-
Slice the chicken and serve with the sauce on the side. Sprinkle the remaining slices of truffle on top.
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