I’ve never been a fan of ginger and indeed the confinement period after i had Alicia was the time in my life that ginger well, made its presence felt.
Many moons after that, I developed a liking for fried julienned ginger.
Strange, but true.
I never thought that I’d cook ginger chicken in my life, but I did. And it’s my latest craze. 😛
Together with a generous amount of sesame oil, this dish just blows me away!
Sesame oil ginger chicken (姜丝麻油鸡)
*measurements are estimates*
- 3 chopped chicken thighs, skin removed
- 2 tablespoon heaps of julienned ginger
- 3 cloves garlic, minced
- 2 cloves shallot, sliced
- a generous amount of sesame oil
- 1-2 tablespoons hua diao jiu
- 1/2 bowl water
- 1 teaspoon dark soy sauce
Marinate chicken with:
- 1 tablespoon oyster sauce
- 2 tablespoons Lee Kum Kee chicken marinade
- a couple of dashes of ground white pepper
- a few dashes of sesame oil
- 1 teaspoon sugar
- 1 teaspoon hua diao jiu
- Heat sesame oil in wok. Fry the garlic, shallot and ginger till they turn slightly brownish.
- Add in the chicken and brown the sides.
- Add in the water, hua diao jiu and dark soy sauce.
- Bring the gravy to a boil then turn the heat down to low and simmer for about 25min, stirring occasionally for even cooking – the gravy will have thickened by then. (you can choose to transfer the chicken to a small claypot and continue the simmering there. If you do so, add the hua diao jiu when the claypot’s covered (just let it seep in through the sides.)
- Dish and serve.
*Add in more sesame oil in the process of cooking if necessary. The eventual taste of the gravy should be that of sesame oil and a hint of ginger.