Ginger root, garlic clove, white-colored pepper and two kinds of soy sauce lend extra flavor for this simple chicken in grain wine stir-fry. Chinese grain wine can be found in Asian markets. If unavailable, you are able to substitute pale dry sherry. Chicken in grain wine serves 6.
Ingredients
- 1 whole chicken (three to four pounds)
- 1 tablespoon peanut oil or vegetable oil for stir-frying
- 1 tablespoon Asian sesame oil
- 1 thumb size bit of fresh ginger root, reduce thin slices
- 3 cloves minced garlic clove
- 3 tablespoons Chinese grain wine or dry sherry
- 3 tablespoons Kikkoman soy sauce
- 1 tablespoon black soy sauce (dark soy sauce )
- 1 teaspoon white-colored peppercorn (coarsely crushed)
- 1 cup warm water or chicken stock
- Salt, to taste
- 3 stalks spring onion (eco-friendly onion ) reduce 2 inch lengths for garnish
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Preparation
1. Chop the chicken into bite size pieces, such as the bones.
2. Heat the wok at medium-high to high temperature.
3. Drizzle within the peanut oil or vegetable oil, and also the sesame oil.
4. Once the oil is hot, add some sliced ginger root. Stir-fry until it's almost brown. Stir within the minced garlic clove and stir-fry until it's nearly brown.
5. Add some chicken slices. Let sit (sear) briefly, after which stir-fry the meat until it's slightly browned contributing to 80 % cooked.
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6. Pour within the grain wine and continue stir-frying.
7. Add some Kikkoman soy sauce, dark soy sauce and crushed white-colored pepper. Still stir-fry, ensuring the garlic clove and ginger root don't burn.
8. Pour within the warm water or chicken stock, just a little at any given time. Continue frying before the stock is reduced by half. Taste and add a little bit of salt if preferred.
9. Serve the chicken garnished using the spring onions. Enjoy!
This recipe for Chicken in Grain Wine was posted by Cindy.
