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Monday, December 26, 2011

Sesame Oil Young Ginger Chicken

Came across this dish on TV and wanted to try it out because the preparation is slightly different from the usual. Shredded young ginger is used and not fried in sesame oil before adding to the chicken pieces.
For the recipe here, I am giving the actual ingredients [but I substituted mushrooms with black fungus and spring onions with coriander leaves because I have not these 2 ingredients when cooking this dish].  I will definitely cook this dish again with the actual ingredients as it tasted good even even with black fungus and coriander leaves.  I think with mushrooms and spring onions it will be more aromatic and fragrant served with plain white rice.

Later for my lunch with my hubby, I added more water [400 ml] to make this dish into a soup and serve it with blanched Mee Suah and vegetables as a 'One dish meal'.
Basic ingredients
 - ginger/chicken/black fungus or mushrooms
[serves 2-3]
400 gm deboned chicken whole leg [with skin] - cut bite size pieces - marinate with salt and pepper
3 - 6 dried mushrooms [depend on size] - soaked and cut broad strips
100 gm young ginger - cut thin strips
3 tbsp sesame oil
2 tbsp cooking wine
1 tbsp light soy sauce + 1/2 tsp dark soy sauce
1 tsp sugar
enough water to cover chicken ingredients
1 stalk sping onions - cut 2 inch length [separate the white and green part]
Step by step pictures of cooking this dish
  1. Heat up wok without oil.  When hot, pan fry chicken pieces [skin side down] till golden.  Turn over to fry the other side till firm.  
  2. Add in sesame oil and white part of spring onion.  Stir fry till aromatic, then add in wine from the side of wok followed by water.  When water has boiled, add in seasoning to taste, then add ginger and mushrooms.
  3. Continue to fry and simmer till gravy is slightly reduced and chicken is tender.  Add in spring onions as garnishing.  Dish out on plate to serve with rice.

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