I love this dish, simply because it brings back childhood memories and is so yummy! Its also a confinement food for mothers who have just given birth, and I guess the dish prepared for confinement would include a heavier hand on the D.O.M, for its nourishing properties.
Having tried another recipe for this before, I felt that the chicken needed to be marinated before cooking, so that the taste is much improved, instead of just stir-fried. I found a new recipe for sesame oil chicken on Mummy, I can cook! and can’t wait to try it out this weekend! The recipe from her blog is as follows:
Mum’s Sesame Oil Chickenserves 2Ingredients2 chicken legs, cut into thighs and drumsticks (you can use whichever parts you like, but they must be bone-in)1 tbsp ginger juice (peel, smash/grate ginger, squeeze. reserve the ginger.)2 tbsp toasted sesame oil2 tbsp soy sauce (traditionally brewed and fermented)1 tbsp Shaoxing rice wine1 tsp unrefined cane sugar1 tsp white pepper1/2 cup water1 tbsp olive oil
1. Marinate the chicken in the ginger juice, sesame oil and soy sauce, for about 1 hr, or even longer.
2. To a medium hot wok/pot, heat the oil, and add the reserved ginger, fry till aromatic.3. Add the chicken pieces, drained of their marinade, to brown slightly, about 1 min, then add in the Shaoxing wine, followed by the marinade, and cook for a few more min.4. Add in the water, cover and let simmer on low heat for 30 minutes. Serve warm with rice.