Chicken is one of the cheapest meats, and pretty much everyone eats it. It is also very versatile, there seem to an infinite number of ways to prepare it.
Today’s recipe is a pretty simple ginger chicken with wine and sesame oil, and for those who prefer the halal version, feel free to omit the Chinese rice wine, as it won’t affect the taste too much.
The dish has a sweet and savoury taste that goes very well with rice. It takes about 20 minutes to prepare and another 15 to 20 minutes to simmer. The recipe here feeds two.
Ingredients
- 1/4 chicken, thighs and drumsticks (or boneless breast meat), cut into bite-sized chunks
- 1 tablespoon cornstarch
- 5cm ginger, sliced
- 3-4 spring onions, cut into 5cm pieces
- 2 tablespoons cooking oil
- 1 tablespoon sesame oil
- 2 tablespoons Chinese rice wine (optional)
- 1 tablespoon soya sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 60ml water
- Salt and white pepper to taste
Method
- Coat chicken with corn starch and a tablespoon of cooking oil, set aside for 10 to 15 minutes.
- Heat cooking oil in a frying pan and fry the ginger until it is aromatic, then add the spring onions.
- Stir-fry for 30 seconds, then add chicken.
- When the chicken starts to brown, add all the other ingredients.
- Simmer on low heat for 10 to 15 minutes. Add water if the base gets too dry.
Dish up and enjoy.
The dish turned out pretty well, as the sauce goes really well with steamed rice and a side of soya sauce and sliced cili padi.
This recipe was first published here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.