Tuesday, October 20, 2009
Ginger Chicken With Rice Wine - The Cure For Almost Everything 黄酒薑雞
I realised we hadn't cooked anything Chinese for a while and hadn't had any rice for more than a week. Nursing a hangover, going all the way to Victoria Street seemed out of the question, but this is always a dish that will please everyone at home and does not require a bus load of ingredients. I picked up everything I needed from the supermarket and spent the rest of the day reading in the sun :)
P.S I also found some chokoes which I turned into a beautiful side dish.
serves 4 as part of a Chinese meal
1 free range chicken, chopped into 20 pieces
large knob of ginger, sliced
4 cloves of garlic, chopped
4 spring onions, cut into 2'' pieces
3 tbs of oyster sauce
large splash of chinese cooking wine
dash of sugar
dash of light soy
dash of dark soy
pepper to taste
2 tbs of sesame oil
Ready to go...
Fry ginger and garlic with sesame oil then add in the chicken pieces.
Fry chicken pieces for a few minutes, add seasoning and continue to cook for 5 minutes...
Add water and simmer for 30 to 40 minutes...Thicken with corn starch solution, add spring onions and turn heat off...
Serve with lots of rice and a vegetable side dish; we had chokoe with garlic and dried shrimp.