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IMG_6403This dish brings back a lot of memories from my Warwick days. For some reason I remember that the preparation process was long and tedious back then! It involves deboning chicken thighs/drumsticks and skinning and julienning ginger. At the present though, I no longer find it as long and dreary a process. Perhaps I could attribute it to… better knife skills? Or maybe just better knives, I don’t think my knife skills have improved at all since then!

This is a very warming, hearty dish and the sauce is lovely with freshly cooked white rice. It’s currently a favourite with the family and guests who happen to try it! It doesn’t take very long nor need many ingredients and makes a perfect addition to the dining table. I include pictures from two attempts at cooking this dish and I realized that I naturally throw the same ingredients into the pan, despite starting off with perhaps a couple less ingredients in one of the photos. That goes to show that agaration (the South East Asian technique of cooking by guesstimating) isn’t very far off from precision after all!IMG_8442.JPGIngredients from trial number 1IMG_6367Ingredients from trial number 2.

But don’t worry, I’ve consolidated the ingredient list and summarized it as below:-

Ingredients (Serves 4)

  • 2-3 stalks of Spring onions including the white bits with roots removed
  • 3 inches of ginger, peeled and roughly julienned
  • 4 Chicken thighs with skin on, deboned
  • 3 tbsp Shaoxing wine
  • 3 tbsp clear chicken stock/broth
  • 1 tbsp sesame oil

Chicken marinade

  • Shaoxing wine 1 tbsp marinade
  • 1 tbsp sesame oil
  • 2-3 tbsp soy sauce
  • white pepper
  • 2 tsp dark soy sauce
  • 2 tsp corn flour

Cooking InstructionsIMG_6372

Upon deboning the chicken, remove the skin from two of the chicken thighs and discard. Keep the skin on for the remaining two chicken thighs. We want some chicken fat rendering in the gravy but not too much!

Trim off the excess fat and remove the tendons from the chicken. Tendons are tough to cut through and unpleasant to eat so be thorough in removing them whenever preparing chicken! Once that is done, cut the chicken meat into bite-sized, uniform pieces so they cook at the same speed. IMG_6373

Place the chicken in a bowl and lightly mix in the chicken marinade with your hands. Let it sit for 10-15 minutes at room temperature.

In preparing the scallions/spring onions, cut them into thirds or 2 inch sections. You can take some of the green sections to slice thinly for garnishing as well.IMG_6368

IMG_6375Heat up some oil in a pan/wok on medium fire. When the oil is hot enough (i.e. if you drop a piece of ginger into the oil it starts to sizzle right away), slide the ginger into the oil gingerly (I’m so funny I know) and fry for a minute until the ginger starts to turn a little golden and the gingery aroma seeps out. The point of this step is to flavour the oil with ginger as well as prep the ginger so it’s at its best to mingle with the chicken.IMG_6380IMG_8448.JPGAdd the chicken pieces and fry until half-cooked. IMG_6382

IMG_6383Then, flip the pieces over and add the chicken stock, sesame oil plus Shaoxing wine and cover to cook for a minute. We’re quick-braising/stewing the chicken with some moisture, not searing it to death. Remember, the chicken has to be swimming in a luscious pool of delicious gravy!IMG_6387IMG_6386Upon uncovering, add the spring onion sections into the pan/wok and stir fry for a little while more. Taste to check if it needs more white pepper or salt.IMG_6394

And it’s done!IMG_6400Not the fanciest of dishes but highly satisfying and easy on the stomach. Healthy too!IMG_6407

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Check out the before and after picture of trial number 1. I used 10 thighs for that round of cooking!IMG_8453.JPG

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Wiped clean. ❤

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