Dorothy Ferreria


Chicken and Sausage Stir-fry
by Dorothy Ferreria

1 whole chicken, cut into serving pieces
rock salt
corn oil
1 T. minced garlic
1 pc. large onion, chopped
4 T. oyster sauce
2 t. five-spice powder
1 t. ground black pepper
1.5 c. water
4 pc. chinese sausage, sliced diagonally
1.5 c. button mushrooms, sliced (canned or fresh)
bokchoy or pechay tagalog, cut into 2-inch lengths*
1 T. cornstarch dispersed 1/4 c. water

*I used cabbage for this recipe and it also worked 🙂


Rub the chicken with salt. Rinse and pat dry.
Heat oil in a wok. Add the garlic and onions and saute until onions are transparent.
Add the chicken pieces and cook until color changes.
Add oyster sauce, 5-spice powder and black pepper.
Pour water and add sausages and let boil.
Bring the heat down and simmer until chicken is done.
Add the mushrooms and vegetables and cook until done.
Add in the cornstarch mixture and cook just until the sauce thickens.
Serve hot.


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