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A variant of Chicken in Oyster Sauce | WoK ToSsEd PaSsIoN
Take boneless chicken leg meat and keep in refrigerator for half an hour after mixing with egg white and cornflour. Take out and deep fry until light brown; then keep aside. Heat oil in wok and add chopped garlic and fry until slightly brown and aroma comes out. Then add some bean sprouts and crushed... Read More