This dish is crazy delicious. The hub and boy polished them off very quickly once it was served. I was surprised it tasted so yummy delicious and finger licking. Wasn’t expecting myself to like it so much as well.
Today is our nation’s 60th birthday, so I thought I should feature a dish with Chinese roots and which reflects my culture. The recipe does not originate from Singapore (I believe it’s from Taiwan), with chicken as the ingredient, cooked in a cup each of light soy sauce, sesame oil and cooking wine. Although to be very honest, I didn’t really use a cup of each of the mentioned ingredients given I’m only cooking for a very small nuclear family.
Wishing Singapore a happy 60th birthday. To another six decades of peace and joy ahead for the little red dot!
Ingredients:
- Sesame oil: 4 tbsp (40ml)
- Ginger: 40g, half sliced, half julienned
- Chicken wing: 1 kg (about 20 mini pieces)
- Chinese wine: 4 tbsp
- Garlic: 3 cloves, sliced
- Shaoxing wine: 2 tbsp
- Light soy sauce: 50ml
- Sugar: 1 tsp
- Pandan leaves: 3, knotted
- Basil leaves: 20g
Method:
- Heat sesame oil in wok.
- Stir in sliced ginger Fry 30sec.
- Stir in chicken wings. Fry 30sec.
- Stir in julienned ginger, Chinese wine & garlic. Fry 3min till lightly browned.
- Add in Shaoxing wine, light soy sauce & sugar. Mix well.
- Add in pandan leaves. Lower heat and simmer 5min.
- Stir in basil leaves. Cook another 10min.
- Switch off heat. Leave chicken in wok to continue cooking another 15min.
- Serve warm with rice.
Serving:
6 persons as side dish
