Friday, 21 October 2011

Sesame Oil, Ginger and Chinese Wine Chicken Braise 麻油鸡/姜酒鸡

This is a dish that is usually served to women in the post childbirth period to provide “heat” to the womb for healing. It doesn’t stop me eating this anytime I feel like it though. I used Shao Xing wine for this, but I’ve used sweet sherry, a touch of brandy, or Chinese rose wine as substitute.

5 cm chunk of ginger, skinned, smashed with the back of the knife
5 cloves of garlic, smashed
600g of chicken thigh fillet, cut into 3cm cubes
1 can of button mushrooms
5 dried shitake mushrooms, soaked and cut in half
1 cup of Shao Xing wine
2 tbsp oyster sauce
1 tbsp of sesame oil
1 tbsp of light soy sauce (substitute with gluten free soy sauce for coeliacs)
2 tbsp cooking oil
1 tbsp tapioca starch, mixed with 1 tbsp of water to make a paste
Salt and pepper to taste

1.          Heat cooking oil in a deep saucepan.
2.          Sauté the ginger and garlic.
3.          Add the chicken and sauté.
4.          Add the oyster sauce, soy sauce, wine and sesame oil.
5.          Add the mushrooms.
6.          Simmer with the lid on for about 15minutes until the chicken is cooked.
7.          Stir in the tapioca paste, and simmer until the sauce thickens.
8.          Add salt and pepper to taste.
9.          Serve with steamed rice.

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