This must the most common dish in any Chinese family across the globe. The three main ingredients in any Chinese dish is sesame oil, Chinese wine and soya sauce. The original recipe is to have a cup each of these three ingredients and add chicken to that sauce. It was as simple as that.
But in this commercialization age, it is no longer about simplicity. There are so many versions in every restaurant and family. Mine adheres as much as possible to the original recipe, but perfumed by ginger and garlic, and the toppings of shallots, scallions and chillies to give it an extra punch.
Simplest dish to cook, always a goto dish whenever there’s just not enough time.
2 Tbsp soya sauce
2 Tbsp Chinese wine
2 Tbsp sesame oil
3 cloves of garlic, minced
1 thumb size ginger, julienned
150g chicken meat or chicken wings
Sliced fresh chillies
Coriander leaves (optional)
- Season the chicken with soya sauce for about 10 minutes.
- Heat the sesame oil in a pan to medium.
- Add the ginger and garlic and fry till golden,
- Add chinese wine and the chicken.
- Simmer until chicken is cooked thoroughly but not overly cooked.
- Dish out and add toppings.
- Serve immediately with steamed rice.