Saturday, June 19, 2010

Sesame Oil Chicken

When I saw this recipe on the Rasa Malaysia website, I knew I had to make it since the author made reference to it being a dish often served to new mothers, during the confinement month after birth, which is my current situation. As the author of Rasa Malaysia noted, "Chinese believe that ginger and sesame oil are “heaty” ingredients that help strengthen and nourish the body of new mothers and will speed up recovery after child birth". I also have to say that it felt great to be back in the kitchen doing something "normal". Hubby seemed to enjoy this dish although I actually thought more ginger could be added.

Adapted from Rasa Malaysia

3 Chicken Drumsticks (chop into 3-4 pieces each, bone-in)
3 inches knob of Ginger (peeled and cut into thin strips)
1 1/2 tbsp. Soy Sauce plus 1 tsp. for corn starch slurry
1/2 tbsp. Oyster Sauce
1 tbsp Shaoxing Wine
2 tbsp. Sesame Oil
1/2 cup Water
2 tsp. White Pepper Powder plus 1 tsp. for corn starch slurry
1 tsp. Corn Starch
1 tsp. Sugar


In a small bowl, combine 1 1/2 tbsp. soy sauce, oyster sauce, shaoxing wine and 2 tsp. white pepper powder.

In another small bowl, combine 1 tsp. soy sauce, corn starch, sugar, and 1 tsp. white pepper powder.

Heat up a wok over high heat and add the sesame oil. When the oil is fully heated, add the ginger strips and stir fry until light brown or aromatic.

Add chicken to the and stir fry for about 10 to 15 seconds before adding the sauce mixture. Continue to stir-fry until the chicken is 70 percent cooked.

Add water, then cover the wok with the lid and turn the heat to medium to low heat and let the chicken cook for a few minutes and the meat becomes tender.

Add corn starch slurry and allow to thicken.

Dish out and serve.

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