Ingredient and Portion
Chinese-Style Chicken
Submit Recipe
Serves 2
450g chicken thighs, cut to small pieces (you can also use half chicken, chicken wings or drummettes)
1 1/2 tbsp sesame oil
1 tbsp light soy sauce (Suppose to be 1 1/2 tbsp based on 1:1:1 ratio, but I find that 1 tbsp is salty enough)
1 1/2 tbsp Chinese wine (Hua Tiao/Shao Hsing)
1 tsp dark soy sauce
10 cloves garlic, peeled & slightly bruised
6 slices ginger
2 stalks spring onions, cut to 5cm (2 inch) lengths
40ml water
1/2 tsp sugar
450g chicken thighs, cut to small pieces (you can also use half chicken, chicken wings or drummettes)
1 1/2 tbsp sesame oil
1 tbsp light soy sauce (Suppose to be 1 1/2 tbsp based on 1:1:1 ratio, but I find that 1 tbsp is salty enough)
1 1/2 tbsp Chinese wine (Hua Tiao/Shao Hsing)
1 tsp dark soy sauce
10 cloves garlic, peeled & slightly bruised
6 slices ginger
2 stalks spring onions, cut to 5cm (2 inch) lengths
40ml water
1/2 tsp sugar
Method
1. Heat sesame oil in claypot and add garlic cloves, ginger, and the thick bottom white ends of the spring onions. Stir fry for about 30 seconds until fragrant.
2. Add chicken pieces and stir fry until the surface is no longer pink.
3. Sizzle Chinese wine and add light soy sauce, dark soy sauce, water and sugar. Stir evenly, and cover the lid to simmer for about 6 minutes.
4. Add the rest of the spring onions and continue simmering for another 4 minutes, or until the sauce is reduced and thickened to your preference.
5. When the dish is cooked, stir in some fresh basil leaves before serving.
2. Add chicken pieces and stir fry until the surface is no longer pink.
3. Sizzle Chinese wine and add light soy sauce, dark soy sauce, water and sugar. Stir evenly, and cover the lid to simmer for about 6 minutes.
4. Add the rest of the spring onions and continue simmering for another 4 minutes, or until the sauce is reduced and thickened to your preference.
5. When the dish is cooked, stir in some fresh basil leaves before serving.
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