Sesame Oil Chicken 麻油鸡
Prep time
Cook time
Total time
Recipe type: Chinese
Cuisine: Main
Serves: 3
  • 16 pcs chicken mid-joints (using a sharp skewer, poke all over the chicken)
  • 10 thick slices of old ginger, shredded finely
  • 1 tbsp garlic, minced
  • 2½ tbsp sesame oil
  • 1 tbsp light soya sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soya sauce (I prefer Kwong Cheong Thye superioer dark soya sauce, as it can add colour to the dish and is not on a salty base)
  • 1 tbsp rock sugar
  • 350ml stock (preferably home-cooked, if using store bought, adjust accordingly with some water) or water

For Garnishing:
  • Some spring onions
  1. Heat up a deep frying pan with the sesame oil and add the minced garlic and shredded ginger. Stir fried till very fragrant.
  2. Add the stock, oyster sauce and dark soya sauce and allows it to simmer on low heat till it boils.
  3. Add in the chicken pieces. Stir to ensure the sauce covers all over the chicken.
  4. Cover the pan and allows the chicken to continue simmering for a further 45 to 50 minutes.
  5. When the sauce is fairly thickened, off the flame.
  6. Garnish with spring onion and serve hot.
Recipe by Eat What Tonight at