How to make it
In a saucepan over medium high heat, bring chicken broth to a boil. Combine masa harina and butter, with the stock kneading until a smooth dough has formed. Cover and refrigerate for 30 minutes.
In a medium pot over medium high heat bring water to boil, add in chicken thighs and cook for 20 minutes. Remove from the water and shred with 2 forks, set aside.
Heat a non-stick skillet over medium high heat and add olive oil.
Saute onion and bell peppers until golden brown then add in spices, diced tomatoes, Lee Kum Kee Panda Brand Oyster Flavored Sauce and shredded chicken.
Lay out a banana leaf, working in the center, scoop about ⅓ cup of the masa dough into the center, top with ¼ cup of the shredded chicken mixture followed by more masa, then proceed to wrap the banana leaf like a burrito. Use kitchen twine, wrapping around the leaf in 2 places. Steam the tamales for 15 minutes, Enjoy warm!