Sunday, November 13, 2016

Chicken and Shrimp in Oyster Ginger Sauce (serves 4-5 as part of a shared meal)

Chicken and Shrimp in Oyster Ginger Sauce
A few months ago I visited my friend Joannie and her beautiful family. Joannie and I go way back. We met while we were both working for Sears (department store) during my high school years. After we left Sears our lives took us in very different paths in different states but somehow we managed to keep in touch through the years. When I visited I cooked a simple dinner for them. This Chicken and Shrimp in Oyster Ginger Sauce was one of the dishes that I made. Joannie was unsure whether her children would eat anything that has a strong ginger taste. Typically I prefer this dish with a mega-dose of ginger. However, for Joannie's family I made it mild using only a small amount of grated ginger. I think her family must have liked it because they ate it all! When you make this you can certainly add as much or as little of the ingredients as you prefer. I normally serve this with steamed rice with a side dish of steamed vegetables or fresh vegetables such as cucumber, tomatoes, lettuce and other herbs.

You can make this using just shrimp or chicken without mixing the two. You may substitute chicken with pork if interested. Recently my mother gave me a similar dish but she used pork riblets and it was delicious. Below are a few similar posts.

Ginger Braised Pork Spare Ribs
Sauteed Frog Legs in Ginger and Garlic Oyster Sauce
Sauteed Shrimp, Shiitake Mushrooms and Ginger

Also, if you like the Grateful Dead then you will surely enjoy this amazing tribute band known as DeadBeat. Joannie's husband Brian is in this band. The last few times we saw the band played both in New Hampshire and Massachusetts venues Brian was the lead singer. You may check out their website and listen to a few songs they have posted on-line. And if you are interested in writing any fan letters you can contact them on-line!! Thank you Brian and your band for entertaining us!!

DeadBeat at Stone Church in Newmarket, New Hampshire (2014)
Shrimp and Chicken in Oyster Ginger Sauce (serves 4-5 as part of a shared meal)


2 Tbsp oil (canola, vegetables or use what you have available)
1 small yellow or white onion, peeled, cut into wedges 
About 2-oz ginger, peeled, a mixture of both grated and julienned
3 fresh or dry chili peppers (keep whole if you want less heat)
About 1 1/2 pounds chicken thighs, removed as much of the fat as possible, cut into bite size
About 1/2 pound shrimp, butterflied, de-veined (by removing the dark intestines)
2 large garlic cloves, peeled, grated
3 Tbsp oyster sauce
1 Tbsp dark soy sauce
1/2 Tbsp fish sauce
1 tsp sugar
1 bunch of scallions, green parts only, chopped (about 1/3 cup)
Freshly ground black or white pepper


1) Heat oil in a large pan over medium high heat. Add onion, julienned ginger, and chili. Saute for about 1-2 minutes or until the onion is soft.
2) Add chicken. Saute about 3 minutes or until the chicken is somewhat cooked.
3) Add Shrimp, garlic and grated ginger. Saute about a minute.
4) Season with oyster sauce, soy sauce, fish sauce and sugar. Saute about another 3 minutes or until the shrimp are cooked.
5) Turn off heat and add the scallions. Stir for about 30 seconds to mix all ingredients together.
6) Garnish with freshly ground peppers and more chopped scallions if interested.

ingredients with hand grater
*If you prefer more heat then slice the chili peppers in half.
*If you want to make the sauce thicker then make a mixture using a little cornstarch and a little water and pour this in the pan about 1 minute before done. 

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