Skip to main content
Main

Fillets of Chickens with Oysters

Chicken fillets braised and served with oyster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Oyster and sauce are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,233 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Fillets of Chickens with Oysters

Ingredients

Directions

Prepare

  1. Braise the chickens until fully cooked.

  2. Cut out the fillets, ensuring a piece of the wing bone is attached.

  3. Skin the fillets.

Finish and serve

  1. Mask them with a good oyster sauce.

  2. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Oyster + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Chicken + oystertop 16% of all pairs
    Smell alikemoderate
    Cooked together972 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

  4. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Chicken + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,513 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chickens
Provide the meat for the fillets, which is cooked through by braising.
Oyster sauce
Adds savory, umami flavour and a glossy coating over the fillets.

The step that matters

Braise the chickens until fully cooked. Chicken must reach a safe internal temperature throughout. Undercooked poultry carries risk of foodborne illness, and the braise should be checked at the thickest part before the fillets are cut.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCreamed ChickenCreamed Chicken89 recipesChicken PanadaChicken Panada75 recipes