I do not post my cooking as often as I would with my bakes, mainly because, cooking is an integral part of my growing up and my (almost) daily life. My usual fare at meal would be 三菜一汤. I like a variety of dishes but at times, I do with a one-pot-dish. This sesame ginger chicken is a common dish for me. I think I grew up having dishes cooked with sesame oil very often as it seems that my mum loves sesame oil (^-^)
Small Van (another friend with the same name, even last name, as me) shared her sesame ginger chicken recently on FB and hers looked so delish! I mentioned about this dish and she asked if I could share my recipe too. Err … I usually cook with “aggaration” and do not measure the ingredients but ok, I told her I would cook this dish again and would jot down the details.
Here’s my version and this time I used Bentong ginger 文冬姜. This ginger is ex but I think it enhanced the flavor for such dishes tremendously. You can definitely use the normal ginger as well too, especially if you do not want the “spiciness” of the ginger to be too strong.
9 chicken wings, cut into 2 parts (Sorry! I forgot to weigh the chicken)
2 tsp sesame oil
1 tsp light soy sauce
some dashes of pepper
2 tbp sesame oil
1 knob of ginger, around 1.5 inch, peeled and sliced into thin strips
2 tsp Chinese cooking wine (I used Huatiao wine)
1 tsp light soy sauce
2 tsp dark soy sauce
6 mushrooms, rinsed and soaked in water till soft (Do not discard the water. Need around 8 tbsp of the water later.)
2 tsp cornflour mixed with 1 tbp water, set aside
1) Wash the chicken wings and you may want to cut each chicken wing into 2 parts. Drain dry and add in the marinate. Set aside. I left the chicken wings to marinate for 4 hours.
2) Rinse and soak the mushrooms till soft. Do not discard the soaking water. Take out the softened mushrooms and lightly squeeze the water out.
3) In a wok, heat up 1 tbsp of sesame oil. Add in the sliced ginger and fry over medium fire till fragrant. Add in the marinated chicken and stir fry over high heat. Keep stirring till skin is slightly browned. Add in the Chinese wine, light soy sauce, dark soy sauce and the remaining 1 tbsp of sesame oil. Stir well.
4) Add in the mushrooms. Stir to mix well. Add in 8 tbs of the water that was used to soak the mushrooms.
5) Turn down the fire to medium-low. Cover the wok and let it simmer for 20 minutes. Stir occasionally so that the cooking and colouring would be even.
6) Check if the chicken is cooked. Stir in the cornflour mixture and carefully stir in to mix well. Let it simmer for another 3 minutes.
7) Dish out, garnish (optional) and serve!
* Stevia and a few friends suggested that I could add the button mushrooms. Yes! I would. I did at times too, when I ran out of the Chinese/Shitake mushrooms (^-^)
* You could cook this dish in a claypot as well, or in a crockpot but for crockpot, you would need to adjust the cooking time. Will be posting another recipe soon, Slow Cooker Honey Chicken Wings