According to the Chef, you can cook this chicken even if you are too ‘chicken’ to smother a live chicken!. Smothering here does not refer to the chicken but to the cooking method. The chicken is cooked by covering the pan and the lid is not removed or opened once the simmering starts. There is no water added to simmer the chicken, only the marinade.
I recommend to use free range chicken for this dish if simmering it for 20 minutes.
The chicken pieces are simply fragrant and tasty just with the marinade. The sauce is good which is the juices from the chicken and soy sauce.
Again, this kind of dish can be prepared ahead of meal time and kept warm or refrigerated or frozen. Just reheat and garnish with extra spring onions to serve hot.
Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications
3 large deboned chicken thighs [about 600 gm] – cut bite size pieces
3 cloves garlic – crushed
3 slices ginger
2 stalks spring onions – cut sections
Some chopped spring onions - garnishing
1 tsp sugar
3-4 tbsp light soy sauce
1 tbsp wine
- Marinate chicken pieces for at least 30 minutes. Drain and reserve the marinade.
- Heat up 1 tbsp oil in a non stick pan/wok, brown garlic, ginger and spring onion first, then add in chicken pieces. Fry until brown.
- Pour in reserved marinade, give it a good stir. Lower heat, cover pan/wok and simmer for about 10-15 minutes until chicken is cooked through [try not to open the lid, but shake it occasionally to prevent from sticking].
- Dish up to serve [you can discard the aromatics], garnish with spring onions.