Tuesday, January 24, 2012

20120124 Sesame Oil Chicken

(SOURCE: RasaMalaysia.com - Seasame Oil Chicken)

I loved how the entire kitchen was filled with the aroma of sesame oil when I heated the oil in the wok, so I expected a very intense and flavorful dish. But unfortunately, I didn't smell or taste any sesame oil in the chicken - how disappointing! I wonder if it was because the sesame oil I used was not good enough, as the original recipe recommended a "toasted/dark sesame oil" which has a more intense flavor. Next time I will look for the toasted sesame oil at the Chinese supermarket and give this dish another go.

500g little chicken drumsticks
2-inch piece of root ginger, cut into thin strips
1.5 tbsp soy sauce
1/2 tbsp oyster sauce
1 tbsp dry sherry
2 tbsp sesame oil
1/2 cup water
3 dashes white pepper

1. Heat the sesame oil in a wok over high heat. Add the ginger and stir fry until fragrant. Add the chicken and fry a little before adding the soy sauce, oyster sauce, sherry, and white pepper. Continue to stir-fry until the chicken is about 70% cooked.
2. Add water and do a few quick stirs. Cover the wok with a lid and turn the heat to medium to low heat, and let the chicken cook until the sauce thickens and the meat becomes tender. This should take about 10 to 15 minutes. Add more water if the sauce dries up. .

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