Sesame Chicken

Thursday, 20 May 2010

According to my mother, my Sesame Chicken was better than hers. Which was a bit strange since, as far as I could see, we cooked the dish in exactly the same way. 'No! There's something different. Yours is much nicer,' she said.

Flattery gets you everywhere, they say. Well, it certainly got me trotting into the kitchen to stir-fry some chicken with sesame oil. And whilst I was at it, I might as well whip up a couple of side dishes and a soup. All of which I excelled in, according to the woman who gave me life. Oh yes, my mother was a sly one! She knew exactly which buttons to press, so that I would do first one dish, then the entire dinner. All without nagging, only praise and positive encouragement. And I fell for it every single time, happily.

(Recipe for 4 persons)

450 g chicken
1 tbsp light soya sauce
1 tbsp dark soya sauce
2 tbsp oyster sauce
2 tbsp Shaoxing wine
40 g ginger, julienned
2 cloves garlic, minced
1 tbsp sesame oil, plus ¼ tsp

Rinse chicken and chop chunky bite size. Marinade with sauces and wine for 20 minutes.

Heat non-stick wok or pan till very hot. Add 1 tbsp sesame oil and heat till very hot. Add ginger and stir-fry till slightly brown over low heat. Add garlic and continue stir-frying. When garlic is lightly golden, increase heat to high. Add chicken, without marinade. Stir-fry till heated through. Add marinade and continue stirring till absorbed. Add water to cover 80% of chicken, about ½ cup. Bring to a boil and reduce heat to low. Simmer, covered, till sauce is reduced by half, 7-8 minutes. Taste and adjust seasoning if necessary. Turn off heat. Plate and drizzle with remaining ¼ tsp sesame oil. Serve.


Bill Huang said...

I love this too

Lynn said...

Hi KT,
I just cooked this dish and it was well received by my family. More importantly, now I have one comfort dish that can be added into my menu when I miss my mum's Teochew muay and dishes. THANK YOU!

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