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Recipe • Panfried Vegetarian Oyster Sauce Chicken Chop

Hello, everyone! It’s been awhile since I last updated any recipe (≧∇≦)

Today’s recipe of Panfried Vegetarian Oyster Sauce Chicken Chop is adapted from my original recipe post here. Tweaked the recipe a little & using Woh Hup’s Shiitake Mushroom sauce, which is an alternative to oyster sauce for vegetarians and non shell-food eaters.

And since it is the month of August, I created this food art in conjunction to Singapore’s 54th National Day! ~(^з^)-♡

Video tutorial for this dish is on my Instagram post, don’t forget to give a ❤!

(╹◡╹)♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it’ll link back to me.

Kindly do not claim recipe as your own. Thank you!


2 Chicken Thighs, boneless

2 fresh Shiitake Mushrooms, sliced

Seasoning (A):

1/3 tsp Grated Ginger (or 1cm tube ginger)

1 tsp Sugar

½ tsp Dark Soya sauce

1 TBS Light Soya sauce

1 TBS Hua Diao wine

½ TBS Sesame Oil

Dashes of Pepper

Seasoning (B):

1 TBS Woh Hup Shiitake Mushroom sauce

1 TBS marinating sauce (Seasoning A)

60ml Water

Cornstarch (1tsp Cornflour:2tsp Water)


•Wash & pat dry chicken thighs, make a few slits on the flesh side.

•Add seasoning (A) to chicken thighs, mix well & cover, leave to marinate in the fridge for at least 2 hours.

•Heat & lightly grease a frying pan, place chicken thigh skin side down & panfry for 5 minutes.

•Meanwhile, mix seasoning (B) in a bowl.

•Flip chicken thighs and continue panfrying, flesh side down for 5 minutes.

•Pour in seasoning (B) and cover with a lid for a couple of minutes, add in sliced shiitake mushrooms and continue cooking fir another 3-4 minutes or until chicken thighs are cooked through.

•Dish out chicken thighs and mushrooms, thicken the remaining sauce in fryingbpan with cornstarch. Drizzle sauce over chicken chop and serve with rice.

Happy 54th Birthday, Singapore!

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