Friday, 11 July 2008
Chicken with Ginger in Black Soya Sauce
Three meals were created from one chicken. This dish was a balance from the poached chicken cooked on the previous day.
1. Left over chopped up chicken pieces
2. Thumb of ginger, diced into cubes
3. One spring onion or coriander, sliced at an angle
4. Two cloves of garlic, roughly chopped.
5. One shallot, sliced thinly
6. Three tablespoons of black soya sauce
7. One tablespoon of light soya sauce
8. One teaspoon of Cheong Chan Caramel Sauce (optional)
9. Dash of white pepper
10. Pinch of castor sugar
11. ¼ cup of hot chicken stock
12. Splash of Shao Hsing Hua Tiao Chew or dry sherry
13. One tablespoon onion oil
14. Dash of sesame oil
1. Heat up frying pan, when hot add onion oil and lower flame to medium heat.
2. Lay chicken pieces skin side down first at side of frying pan and fry ginger till slightly golden, add shallots, garlic, stir round then add spring onion/coriander. Add dash of white pepper and pinch of sugar, when aromatic, mix ingredients well with chicken pieces.
3. Add chicken stock, stir and cook for about five minutes or when stock had reduced by half.
4. Add light, black and caramel sauces if used. Stir well. Scrape bottom of pan to prevent skin from sticking.
5. When sauce is about to dry up, increase flame to high, splash wine into pan, stir well. Add a dash of sesame oil before dishing up.
6. Serve hot with plain rice.
1. If you prefer dish with more sauce, adjust stock accordingly. I prefer just the sauce sticking to the meat pieces.
2. It's delicious cooking left over roast pork with this method too.
3. It's tantalizing for the taste buds when biting into a piece of ginger