Sesame Oil Chicken
This is one of the children's favourite dishes. Though you never find it in the Chinese restaurants here. I had to "teach" the one I sometimes go to to cook me the dish (plus stir-fried Chicken with Ginger and Garlic) - or we probably wouldn't eat there as often as we do. And they still didn't think to put it in their menu. What a pity.
I was debating whether to make a Chicken Curry or a Sesame Oil Chicken with the meat that I had yesterday and finally opted for the latter as I wanted something light after GA's Lebanese lunch. The kids love having lots of rice to go with the sauce so I made sure that I steamed quite a bit of Jasmine rice. Bres the late caretaker's dog was also there, waiting patiently for the bones. I know that we shouldn't feed dogs chicken bones, but he's a sturdy Setter of some sort and would eat anything from what we've been told. In any case, he's often with us nowadays, alternating between dashes across the fields (probably chasing hares), time with his mistress and sleeping in our terrace. A really friendly dog.
I'm trying to pack for my coming short trip, get the Teenager to finish his CNED and wrap up the teachers' gifts. This year I've decided on giving quality made-in-France make-up and other body products. Then we'll be off MIL and I to join the other ladies for lunch at Montana...
Sesame Oil Chicken :
10 skinless Chicken upper thighs (chopped into smaller pieces)
3-4 Tbsp toasted Sesame Oil (preferably made in Singapore)
Large piece of fresh Ginger (thinly sliced)
1 Garlic clove (chopped)
1 fresh Red Chilli (sliced)
4 Tbsp Chinese cooking wine (2 Tbsp for the marinade)
2 Tbsp light Soy Sauce
1 Tbsp Oyster Sauce
125ml Chicken stock
Pepper to taste
Sesame seeds (toasted)
Marinate the chicken pieces in the cooking wine for at least 30 minutes.
Heat the sesame oil in the wok and fry the ginger till fragrant (and browned). Add the garlic and chilli and toss in the chicken pieces. Stir-fry for a few minutes till the chicken is almost cooked.
Pour in the soy sauce, oyster sauce and the rest of the cooking wine and mix well.
Add the chicken stock and cover the wok.
Simmer for another 15 minutes and serve hot with steamed Jasmine rice. Sprinkle some toasted sesame seeds over the chicken if you wish.