lundi, octobre 09, 2006

Sesame Oil Ginger Chicken 麻油姜丝鸡


Sesame Oil Ginger Chicken 麻油姜丝鸡 is one of my whole family's favourite dishes. It is as usual easy to prepare and very often I would marinate the chicken the day before and just cook it a few minutes before I have to serve a meal. One can also add Iceberg cabbage and sliced brown button mushrooms towards the end of the cooking process to have a more balanced dish.

Sesame Oil Ginger Chicken :

500g chicken breasts (tenderised and sliced)
salt and pepper (to taste)
1/2 tsp sugar
2 tsp dark soy sauce
2 tsp light soy sauce
1 tbsp sesame oil
2 tbsp dry sherry or chinese cooking wine
2 tsp corn starch
white of one egg

fresh ginger (finely sliced)
fresh red chilli (sliced)
2 tbsp sesame oil
hot water or stock
cooking wine, soy sauce, salt, sesame oil and sugar to taste
2 tsp corn starch (dissolved in a little water for thickening the sauce)

Marinate the sliced chicken with the sauces, wine, sesame oil, cornstarch and egg white for at least an hour if not overnight.

Heat up the sesame oil in a non-stick frying pan and fry the ginger and chilli till fragrant. Add in the marinated sliced chicken. When the meat is almost cooked, pour in the sauces and hot water.

When the meat is cooked and coated in the sauce, stir in the corn starch solution.

Stir-fry until sauce thickens. Garnish with fresh coriander leaves. Serve hot with steamed rice or rice porridge.

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