Today I cooked sesame oil chicken for lunch.
I followed noobcook's method, just that I halfed the amt of chicken used, as it was only for me and the maid. I used 1 pkt of chicken wings from NTUC which contains 4 pcs of chicken wings, which I separated into 4 winglets and 4 drumlets. For the ginger, I used 5 slices like noob, but i didn't slice into thin shreds as i misread. Next time round i'll do so. For the water mixture, I followed her measurements, but found the gravy too little and just a tad not salty enough, so next time I'll try increase by doubling the amt. Alternatively I can try marinating the meat first with 1/2 tsp light soya sauce. I'll also try doubling the sesame oil amt.
http://www.noobcook.com/sesame-oil-chicken/
Noobcook's recipe
-4 chicken wings (abt 300g), cut into parts
-4 cloves garlic (this is not in noobcooks recipe, but in bits of taste recipe (which also has onion) so optional)
-5 thin slices of ginger
-Chinese cooking wine (used estimation, by drizzling over, but can try measure 1-1.5 tsp next time
Water mixture
- 50ml water mixed with 1 tsp dark soy and 1/2 tsp light soy (stir well) Note: I didn't half this, even though I half the chicken, but the gravy still not enough.
Next time, I'll either:
100ml water + 2 tsp dark soya + 1 tsp light soy OR
100ml water + 2 tsp dark soya + 1/2 tsp light soy ( and pre marinate chicken with 2 tsp light soy sauce, but not sure if will stick to metal wok, unless use non-stick)
http://bits-of-taste.blogspot/2012/06/sesame-chicken.html
Can try this recipe which pre marinates the meat, but I'll omit marinating with the wine n the toasted sesame seeds.
I followed noobcook's method, just that I halfed the amt of chicken used, as it was only for me and the maid. I used 1 pkt of chicken wings from NTUC which contains 4 pcs of chicken wings, which I separated into 4 winglets and 4 drumlets. For the ginger, I used 5 slices like noob, but i didn't slice into thin shreds as i misread. Next time round i'll do so. For the water mixture, I followed her measurements, but found the gravy too little and just a tad not salty enough, so next time I'll try increase by doubling the amt. Alternatively I can try marinating the meat first with 1/2 tsp light soya sauce. I'll also try doubling the sesame oil amt.
http://www.noobcook.com/sesame-oil-chicken/
Noobcook's recipe
Ingredients
(Serves 2-3)
- 1/2 chicken (about 600g), cut to small pieces (you can also use mid-sized drumlettes or chicken thighs)
- 2 tbsp sesame oil and 1 tbsp olive oil
- 5 slices ginger, stacked together and sliced thinly
- Chinese cooking wine (optional) – Hua Diao Jiu (花雕酒) or Shao Xing Jiu (绍兴酒)
water mixture
- 50ml water mixed with 1 tsp dark soy and 1/2 tsp light soy (stir well)
DirectionsWhat i did - 1st attempt 18/10/12
1. Heat sesame oil and olive oil, then add ginger strips. Stir fry till fragrant.
2. Add chicken pieces and stir fry for a few minutes.
3. Add water mixture and stir to make sure the chicken pieces are well coated with the sauce. Cover and simmer for about 5 minutes.
4. Open lid, add more water if the mixture is drying out, use kitchen tongs to flip chicken pieces to the other side, cover and simmer for another 5 minutes.
5. When the chicken is cooked, add a splash of Chinese wine and after a few seconds you can smell the wonderful aroma of the wine evaporating. Off the flame. Garnish with coriander and serve with warm steamed rice.
-4 chicken wings (abt 300g), cut into parts
-4 cloves garlic (this is not in noobcooks recipe, but in bits of taste recipe (which also has onion) so optional)
-5 thin slices of ginger
-Chinese cooking wine (used estimation, by drizzling over, but can try measure 1-1.5 tsp next time
Water mixture
- 50ml water mixed with 1 tsp dark soy and 1/2 tsp light soy (stir well) Note: I didn't half this, even though I half the chicken, but the gravy still not enough.
Next time, I'll either:
100ml water + 2 tsp dark soya + 1 tsp light soy OR
100ml water + 2 tsp dark soya + 1/2 tsp light soy ( and pre marinate chicken with 2 tsp light soy sauce, but not sure if will stick to metal wok, unless use non-stick)
http://bits-of-taste.blogspot/2012/06/sesame-chicken.html
Can try this recipe which pre marinates the meat, but I'll omit marinating with the wine n the toasted sesame seeds.
Ingredients:
5 chicken drumsticks - cut into 2 each (try out 2 packets chicken wing, or 6 chicken wings?) 1 tbsp sesame seed - toasted (i'll omit) 3 cloves garlic, sliced (i'll mince) 2 shallots, sliced (can omit) 1 tsp black soy sauce (optional) 200ml water Marinade sauce: 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp sesame oil 1 tbsp shaoxing rice wine (i'll omit from marinade. Only splash on at the end of cooking) Method: 1. Marinade chicken drumsticks with the marinade sauce. Leave it in the fridge for 1 hour. 2. Heat up non-stick frying pan, toast sesame seeds in low fire until fragrant and golden brown. Set aside. (I'll omit this) 3. Heat up wok with oil, saute garlic and shallots until fragrant in medium heat. (i'll put 1 tbps olive oil) 4. Drain the chicken from the sauces, reserve the sauce for further use. 5. Add chicken to the wok and stir fry until chicken is fragrant and the liquid dries up. It should be brown and fragrant. (wonder if it'll stick) 6. Add in half of the sesame seeds, stir fry for another minute. 7. Add in the reserved sauce and water, simmer until chicken is cooked. Add in black soy sauce, mix well. 8. Dish up, sprinkle with the remaining sesame seeds and garnish with coriander leaves. Serve. Note: • Use chicken drumstick or thigh for better texture and taste. • Best serve with rice or noodles. |
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