A very homely dish that I am sure no one in the household would be able to resist. Especially when a premium sesame oil is used, the aroma that fills the house during the cooking is bound to get everyone tempted. And having this dish with some piping hot Teochew mui (潮州白粥) makes a comfort meal indefinitely !
Recently, I started to have the habit of poking the poultry with a sharp skewer whenever I am going to marinate or braise them. By doing that, I find that the marinade or braise sauce will be able to penetrate into the food and allows the meat to be cooked more thoroughly and flavours sealed in too.
While visiting a friend on confinement not too long ago, she was enjoying this very fragrant dish that was cooked by the confinement lady. Then on, it has kept me thinking about this dish many a times. But those that I had from the hawker stalls are just kind of salty for me. And by cooking it myself, I could use a premium sesame oil and added lots of shredded ginger as well to enhance the aroma. Well, I should say, nothing, it’s really nothing that can beat anything home cooked.
- 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
- Some spring onions
- Heat up a deep frying pan with the sesame oil and add the minced garlic and shredded ginger. Stir fried till very fragrant.
- Add the stock, oyster sauce and dark soya sauce and allows it to simmer on low heat till it boils.
- Add in the chicken pieces. Stir to ensure the sauce covers all over the chicken.
- Cover the pan and allows the chicken to continue simmering for a further 45 to 50 minutes.
- When the sauce is fairly thickened, off the flame.
- Garnish with spring onion and serve hot.