This is probably one of the simplest dishes to make that encompasses everything about Chinese cooking. Traditionally, it has an equal portion (or one cup each) of the three most common ingredients in Chinese cooking, which is: sesame oil, soya sauce and rice wine. Therefore, its name.
The purists will just cook with this simple recipe. Many have, over the centuries, changed the recipe and created versions of their own. I like mine with some garlic and onions, and I always reduce the soya sauce to half. Some people like to add ginger, corn starch and what nots. They all taste great, simply because the combination of these three ingredients is unbeatable.
Starting with this dish, it is not difficult to create and concoct all things that ‘taste Chinese’. Just remember not to leave out these three ingredients.
5 Chicken Thigh meat or 500g of chicken meat (use darker meat)
1 Tbsp Soya Sauce
5 cloves of garlic, minced
2 Tbsp Chinese Rice Wine (or Sherry to replace)
2 Tbsp Sesame Oil
1 bunch of spring or green onions, diced
- Season the chicken with half the Sesame oil, soya sauce and wine for not longer than 2 hours.
- Heat up a pan, then add the rest of the sesame oil and heat up as well to low heat.
- Fry the garlic slowly till it is very light brown. Takes about 8 minutes.
- Add in the chicken and fry until cooked.
- Sprinkle the pepper and spring onions over the chicken, serve with rice.