Sesame Oil Chicken
This is not the famous sesame chicken seen here and elsewhere. It should be famous, though. Pretty good stuff.
This recipe came from the same place as the sesame chicken recipe above. The whole site is worth looking over anytime you are at a loss for what to fix, or how to fix it. Not saying that I took no liberties with the recipe but the general outline is there.
I chopped some chicken thighs into 2 or 3 pieces with my trusty cleaver and set them aside, no marinade, no seasoning, nothing. Heat a pan and add several tablespoons of sesame oil, toss in some sliced garlic. Give the garlic a chance to cook for just a minute and then toss in those chicken pieces, along with some dried red peppers and some Szechuan peppercorns. Brown the chicken on all sides, then add the mixture of soy sauce, oyster sauce, and Chinese cooking wine. Stir in some ginger paste. Add a bit of water, maybe half cup or so. Cover and reduce the heat. When the chicken was done I added some cornstarch in a slurry with the sauce the chicken cooked in to thicken the sauce. Serve with rice.
Posted on August 1, 2010, in JeffreyW, Recipes and tagged chicken pieces, chinese cooking wine, dried red peppers, garlic, ginger, jasmine rice, oyster sauce, sesame oil, soy sauce, szechuan peppercorns. Bookmark the permalink. Comments Off on Sesame Oil Chicken.